猪肉加工中KCl部分替代NaCl对肌内脂肪氧化的动力学研究  

Kinetic study on partial replacement of NaCl with KClon intramuscular lipid oxidation in pork processing

作　　者：黄业传 李凤[2] 苟兴能[2] HUANG Yechuan;LI Feng;GOU Xingneng(College of Bioengineering,Jingchu University of Technology,Jingmen 448000,China;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000 [2]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品与发酵工业》2022年第13期211-217,共7页Food and Fermentation Industries

基　　金：四川省科技支撑计划项目(2021ZHFP0165);四川省科技厅应用基础研究计划项目(2016JY0110)。

摘　　要：为探究猪肉加工中KCl部分替代NaCl后对肌内脂肪氧化的影响,以猪背最长肌为材料,分别加入原料肉质量1%、2%、3%、4%和5%的盐(其中对照组为100%NaCl,处理组中40%NaCl被KCl替代),经不同温度(15~30℃)处理后,研究肌内脂肪氧化的动力学变化。结果表明,脂肪初级氧化速率常数大于次级氧化速率常数;当盐的组成和含量不变时,初级及次级氧化速率常数均随温度的增加而增大;当温度不变时,氧化速率常数随盐浓度先增加再减小,100%NaCl组大都在3%盐含量时达到最大值,而KCl替代组大都在4%盐含量时达到最大值。Arrhenius方程分析表明,100%NaCl组在1%~5%均有促进脂肪氧化作用,其促氧化效果随食盐浓度先增加再减小,在浓度为2.83%时有最大促氧化效果;当40%NaCl被KCl替代时,混合盐在2%~5%有促氧化作用,其中在3.97%时有最强促氧化效果。猪肉加工中当总盐浓度在4%以下时,相对于100%食盐组,KCl部分替代组会提高肉中脂肪的氧化稳定性,而盐浓度高于此值时,会降低脂肪氧化稳定性。To investigate the effects of partial replacement of NaCl by KCl on intramuscular lipid oxidation in pork processing,1%,2%,3%,4%,5%of salt were added to the longissimus muscles respectively(the control group was 100%NaCl,and 40%of NaCl was replaced by KCl in the treatment group),then the kinetic of lipid oxidation were studied after treatment at the different temperature from 15 to 30℃.The results showed that the rate constants of primary lipid oxidation were greater than those of secondary lipid oxidation.At a fixed salt content and composition,both the primary and the secondary lipid oxidation rate constants increased with the increase of temperature.At a fixed temperature,lipid oxidation rate constants first increased and then decreased with the salt concentration,reaching a maximum at 3%salt concentration for the 100%NaCl group,while the maximum was at the 4%salt concentration for the KCl replacement group.The Arrhenius equation analysis showed that the addition of NaCl to pork could promote lipid oxidation in the range of 1%-5%,and its pro-oxidation effect increased first and then decreased with the increasing of NaCl concentration.The best pro-oxidative effect at a concentration of 2.83%.When 40%NaCl was replaced by KCl,the mixed salt could promote lipid oxidation in the range of 2%-5%,while the best-promoting oxidation effect was observed at the concentration of 3.97%.Partial replacement of NaCl with KCl could improve the lipid oxidation stability if the total salt concentration was less than 4%,while decreased oxidation stability may be observed if total salt content was over this value.

关 键 词：猪肉 KCL NACL 脂肪氧化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]