低钠酱鹿肉的配方优化及贮藏期特性研究  

Study on Formula Optimization and Storage Period Characteristics of Low-Sodium Braised Venison

作　　者：刘东 夏金龙 LIU Dong;XIAJin-long(Academy of Jilin Food Culture,Jilin Business and Technology College,Changchun 130507,China)

机构地区：[1]吉林工商学院吉林省饮食文化研究院,长春130507

出　　处：《中国调味品》2023年第3期67-74,共8页China Condiment

基　　金：吉林省教育厅科学技术研究项目(JJKH20220215KJ);吉林省教育厅科学技术研究项目(JJKH20210211KJ);川菜发展研究中心科研项目(CC22Z07)。

摘　　要：为开发一种钠含量较低但品质优秀的鹿肉制品,文章选取氯化钾、抗坏血酸钙和酵母抽提物进行单因素试验,通过模糊数学感官评价得到最佳使用量,再进行响应面优化试验,根据实际可操作性调整得到最佳配方,然后对低钠酱鹿肉贮藏期内品质的变化进行测定。结果表明,响应面法优化得到最佳配方为氯化钾30%、抗坏血酸钙6%、酵母抽提物15%。此时低钠酱鹿肉的感官评分为85.02分,接近模型预测值。与对照组相比,钠含量降低了35.60%,钾离子与钙离子含量显著增加(P<0.05)。在4℃环境下贮藏,通过pH值、硫代巴比妥酸(TBARS)值、挥发性盐基氮(TVB-N)和菌落总数分析,证实低钠酱鹿肉的贮藏期品质接近传统酱鹿肉。使用该配方制作的酱鹿肉,钠含量显著降低(P<0.05),保证了其原有的风味与品质,可为制作低钠酱鹿肉制品提供一定的技术指导。In order to develop a kind of venison product with low sodium and excellent quality,in this paper,potassium chloride,calcium ascorbate and yeast extract are selected for single factor experiment to obtain the best dosage through fuzzy mathematics sensory evaluation,then the response surface optimization test is conducted,the best formula is obtained after adjusting according to the actual operability,and then the quality change of low-sodium braised venison during storage is determined.The results show that the best formula obtained by response surface optimization is 30%potassium chloride,6%calcium ascorbate,15%yeast extract.At this time,the sensory score of lowsodium braised venison is 85.02 points,which is close to the predicted value of the model.Compared with the control group,the content of sodium decreases by 35.60%,and the content of potassium ion and calcium ion increases significantly(P<0.05).When being stored at 4℃,the quality of lowsodium braised venison is close to that of traditional braised venison through the analysis of pH value,thiobarbituric acid(TBARS)value,total volatile basic nitrogen(TVB-N)and total bacterial count.Using this formula to make braised venison can significantly reduce the sodium content(P<0.05),ensure its original flavor and quality,which could provide certain technical guidance for making lowsodium braised venison products.

关 键 词：低钠 鹿肉 模糊数学评定 响应面 贮藏期 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]