KCl部分替代NaCl对发酵风干肠品质的影响  

The effect of replacement of some NaCl by KCl on the quality of fermented and air-dried sausage

作　　者：宗丽娜 韩齐 杨宝嘉 李思萱 赵家圆 ZONG Lina;HAN Qi;YANG Baojia;LI Sixuan;ZHAO Jiayuan

机构地区：[1]黑龙江八一农垦大学食品学院

出　　处：《肉类工业》2019年第8期11-15,共5页Meat Industry

基　　金：黑龙江八一农垦大学“青年创新人才”项目(CXRC2017012);黑龙江八一农垦大学引进人才科研启动计划资助项目(XYB201803);黑龙江八一农垦大学大学生创新创业训练项目(XC2018035)

摘　　要：采用KCl与NaCl进行复配,部分替代NaCl,制备哈尔滨发酵风干肠。研究不同复配盐对风干肠理化性质和感官品质的影响。结果表明:发酵风干肠在发酵和成熟过程中,pH值及水分含量呈逐渐下降趋势;随着水分的散失,硬度值逐渐增大;10%KCl+90%NaCl复配盐处理组的风干肠总体可接受性较好,与100%NaCl处理组的风干肠无显著差异,故可以采用10%KCl替换相同含量NaCl制作发酵风干肠。The KCl and NaCl were compounded, and NaCl was partly replaced by it, and Harbin fermented and air-dried sausage was prepared. The effect of different compound salts on the physical and chemical properties and sensory quality of air-dried sausage were studied. The results showed that during the process of fermentation and mature, the pH value and moisture content of fermented and air-dried sausage showed a gradually downward trend. With the loss of moisture, hardness value gradually increased. The overall acceptability of air-dried sausage was better when it was treated by compound salt with 10% KCl and 90% NaCl, and there was no significant difference with the 100% NaCl treatment group. Therefore, the same content of NaCl could be replaced by 10% KCl to prepare the fermented and air-dried sausage.

关 键 词：氯化钠 氯化钾 风干肠 理化性质 感官评价 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]