低钠猪肉风味复合剂的研究  

Study on flavor compound of pork salted by substituted salts

作　　者：齐宏超 张立彦[1] 赵芩[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2016年第3期291-294,共4页Science and Technology of Food Industry

基　　金：广东省农业领域科技计划项目资助(2013B020312003)

摘　　要：研究了猪里脊肉用减盐复配盐腌制后L-苹果酸、谷氨酸钠和I+G风味复合剂对猪肉感官质量的影响,并运用响应面优化得出上述复合风味复合剂的最佳配比。研究表明:添加一定量的L-苹果酸(≤0.2%)、谷氨酸钠(≤0.3%)和I+G(≤0.3 mg/g)能够明显提高猪肉的感官品质(p<0.05);响应面实验结果表明,风味复合剂优化配方为谷氨酸钠0.28%、I+G 0.32 mg/g、L-苹果酸0.15%,感官评分可达7.36,在此条件下能有效地盖减盐复配盐中氯化钾的苦涩味。The effects of flavor compound including L- malic acid,monosodium glutamate and I ＋ G on sensory evaluation of pork tenderloin salted with complex substituted salts were studied in this paper.The optimum formula were obtained by RSM test. The results showed that： A certain amount of L- malic acid（ ≤0.2%）,monosodium glutamate（ ≤0.3%） and I ＋ G（ ≤0.3%） could enhance the sensory quality of pork significantly（ p 〈0.05）. Through RSM（ Response Surface Method） tests,an optimum formula of the aforementioned three flavor compound was listed as follow： monosodium glutamate of 0.28%,I ＋ G of 0.32 mg / g,L- malic acid of 0.15%,and the sensory evaluation scores could be up to 7.36,which exhibited outstanding masking effects of the bitter taste of potassium chloride in the complex substituted salts.

关 键 词：猪肉 复配盐替代盐 风味复合剂 感官品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]