钠盐替代物对西式火腿品质的影响  

Effect of Partial Sodium Chloride Replacement by Other Salts on the Quality of Western-Style Ham

作　　者：汤鹏宇 胡可 刘春丽 宋丽 朱秋劲 TANG Pengyu;HU Ke;LIU Chunli;SONG Li;ZHU Qiujin(Guizhou Provincial Key Laboratory of Agricultural and Livestock Products Storage and Processing,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院贵州省农畜产品贮藏与加工重点实验室

出　　处：《肉类研究》2019年第11期36-42,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401200);贵州省百层次创新型人才培养项目(黔科合平台人才[2016]5662)

摘　　要：通过肉汤模拟得出西式火腿中各替代盐的最大添加比例,并根据比例制作对照组、低钠盐组、氯化钾组、氯化钙组、乳酸钾组西式火腿,研究不同替代盐对西式火腿品质的影响。结果表明:通过模拟肉汤的感官评价,确定各替代盐的最适添加比例分别为氯化钾30%、氯化钙25%、乳酸钾35%;不同替代盐会对西式火腿的水分含量、汁液流失、质构及感官评分等造成显著差异(P<0.05),但并不会造成明显的色泽变化;其中低钠盐组西式火腿的综合品质最差,具体表现为水分含量最低(59.8%)、硬度最高(3 704 g)及口感得分最低(7.8分)等,而乳酸钾相比低盐钠组品质仅有略微提升;氯化钾组和对照组西式火腿品质最为相似,感官评分、水分含量及质构等均无显著差异;氯化钙组西式火腿品质最好,表现为蒸煮损失最低(6.51%)及感官得分最高(9.1分)等。因此,从最大钠盐替代量方面考虑,30%氯化钾组最为适合,而从提升西式火腿品质方面考虑,25%氯化钙组更为适合。This study was concerned with the effect of different sodium chloride substitutes on the quality of western-style ham. Sodium chloride in simulated broth was partially by potassium chloride, potassium lactate, magnesium chloride or calcium chloride in different proportions. Based on sensory evaluation, the optimal replacement proportions of potassium chloride, calcium chloride and potassium lactate were determined to be 30%, 25% and 35%, respectively, while magnesium chloride was not suitable to replace sodium chloride. On this basis, control, low sodium, potassium chloride replacement, calcium chloride replacement and potassium lactate replacement hams were prepared. The results indicated that there were significant variations(P < 0.05) in water content, juice loss, texture and sensory score but not in color among the sodium chloride replacement groups. The overall quality of low sodium group was the worst among the five groups as manifested by the lowest water content(59.8%) and sensory score for mouthfeel(7.8 points) as well as highest hardness(3 704 g). The quality of potassium lactate group was only slightly superior to low sodium group. The highest similarity was observed between potassium chloride and control groups with no significant differences being seen in sensory score, water content or texture characteristics. Calcium chloride replacement provided western-style ham with the best quality as manifested by the lowest cooking loss(6.51%) and highest sensory score(9.1 points). Therefore, 30% potassium chloride was found to be optimal for maximum replacement of sodium chloride, whereas 25% calcium chloride optimal for improved ham quality.

关 键 词：西式火腿 钠替代盐 品质 味觉分析系统 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]