KCl、乳酸钙替代钠盐对风干香猪肉的品质改善  

Quality Improvement of Air-Dried Pork of Mini-Pigs by Using Calcium Lactate and Potassium Chloride to Substitute Sodium Salt

作　　者：唐悠 刘娜[1] 朱秋劲[1,2] 陈警 任琼 周娟 何腊平[1,2,5] 邓力[1,2,5] TANG You LIU Na ZHU Qiujin CHEN Jing REN Qiong ZHOU Juan HE Laping DENG Li(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China Guizhou Key Laboratory of Agricultural and Livestock Products Processing and Storage, Guiyang 550025, China Jianbai Spicy Pork Specialty Food Co. Ltd., Qiandongnan Miao and Dong Autonomous Prefecture 556400, China Bureau of Agriculture in Congjiang County of Qiandongnan, Qiandongnan Miao and Dong Autonomous Prefecture 557400, China Pork Processing Engineering Technology Research Center, Guiyang 550000, China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]剑白香猪特色食品有限公司,贵州黔东南苗族侗族自治州556400 [4]黔东南州从江县农业局,贵州黔东南苗族侗族自治州557400 [5]贵州省猪肉加工工程技术研究中心,贵州贵阳550000

出　　处：《肉类研究》2017年第3期7-11,共5页Meat Research

基　　金：贵州省农业攻关项目(黔科合NY字(2009)3029号);黔科合平台人才项目([2016]5662);贵州省重大科技专项(黔科合重大专项字[2015]6004-2号);贵州大学研究生创新基金项目(2017053);贵州省食品科学与工程研究生卓越人才计划项目(黔教研合ZYRC[2014]003);贵州省研究生特色食品加工创新工作站项目(黔教研合JYS字[2015]009)

摘　　要：采用KCl、乳酸钙替代钠盐,同时加入一定量的酵母抽提物(YE)、异抗坏血酸钠制成新型低钠盐制作风干香猪肉。测定此风干香猪肉中水分含量、p H值、过氧化值、酸价、剪切力、核磁共振以及色泽,同时进行感官评定。结果表明:用26.7%的KCl和13.3%的乳酸钙替代部分食盐,在20℃、干燥时间55 h、相对湿度60%时风干香猪肉的肉质有良好改善,嫩度最好。A new low-sodium air-dried pork product was made from the meat of mini-pigs by replacement of sodium salt with potassium chloride and calcium lactate with the addition of yeast extract and VC. The quality of the product was evaluated by moisture content, pH value, peroxide value, acid value, color, sensory evaluation, shear force and nuclear magnetic resonance （NMR） properties. The results showed that improved quality and the best tenderness were achieved by partial replacement of sodium salt with 26.7% of potassium chloride and 13.3% of calcium lactate and drying at 20℃ and 60% relative humidity for 55 h.

关 键 词：KCL 乳酸钙 低钠盐 风干香猪肉 品质改善 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]