氯化钾、氯化钙和氯化镁部分替代食盐腌制对风鸡品质影响的研究  

Study on the influence of potassium,calcium and magnesium chloride as partial substitute for salt on the quality of air- dried chicken

作　　者：林静 刘斌 李松林[2,3,4] 

机构地区：[1]淮安市科学技术情报研究所,江苏淮安223002 [2]淮阴工学院生命科学与食品工程学院,江苏淮安223003 [3]江苏省生物质转化与过程集成工程实验室,江苏淮安223003 [4]南京大学淮安高新技术研究院,江苏淮安223003

出　　处：《食品工业科技》2016年第3期105-109,共5页Science and Technology of Food Industry

基　　金：江苏省科技厅苏北科技发展计划-科技型企业技术创新项目(BC2013427);淮安市科技支撑计划(SN13081);江苏省生物质转化与过程集成工程实验室开放课题(JPELBCPL2013001)

摘　　要：研究了氯化钾、氯化钙和氯化镁部分替代食盐进行腌制对风鸡品质的影响。使用不同比例的氯化钾、氯化钙和氯化镁部分替代食盐在4℃条件下腌制样品3 d之后,在15℃风干3 d得到风鸡产品,然后测定鸡胸肉的p H、色泽、质构、TVBN值、水分含量以及感官特性等指标。结果表明:与对照组(100%Na Cl)样品相比,各替代组腌制样品的p H都显著降低(p<0.05)。而在风干结束时,各个替代组样品的水分含量、剪切力和TVBN值显著高于对照组(p<0.05)。替代组样品的亮度、红度和黄度与对照组相比并无显著差异(p>0.05)。随着Na Cl的比例降低和KCl含量的提高,出现明显的苦味而对感官品质带来负面影响。因此在保持风鸡原有感官品质的基础上,合理选择氯化钾、氯化钙和氯化镁的替代比例,将有利于降低钠盐的使用量。The influence of partial replacement of salt by mixtures of KCl,Ca Cl_2 and Mg Cl_2 on the quality of air- dried chicken was studied.And the chicken samples were salted with Na Cl,which was substituted by different proportion of KCl,Ca Cl_2 and Mg Cl_2,for 3 days at 4 ℃,and then dry-ripened at 15 ℃ for 3 days.The p H,color,texture,TVBN,moisture content and sensory characteristics were determined on chicken breast afterwards.Results indicated that p H of samples of all replacement groups were decreased significantly（ p〈 0.05） compared with those of control（ 100% Na Cl）. However,moisture content,shear force and TVBN values of the three replacement groups were significantly（ p 〈0.05） higher than the control. And there were no significant differences（ p 〉0.05） in luminance,redness and yellowness between the replacement groups and the control. With the decrease of the proportion of Na Cl and the increase of the content of KCl,apparent bitterness was tasted in the samples compared to the control,which had a negative effects on sensory characteristics.These results suggested that a suitable substitution ratio of KCl,Ca Cl_2 and Mg Cl_2 was helpful for reducing additive amount of sodium salt,while maintaining the original sensory quality of air- dried chicken.

关 键 词：风鸡 食盐 腌制 品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]