无机盐渗透压对假丝酵母SK25.001发酵生产赤藓糖醇的影响

以假丝酵母SK25.001为生产菌,通过研究其发酵产赤藓糖醇的碳源、氮源、碳氮比以及NaCl、KCl对其发酵产赤藓糖醇的影响,来探索无机盐(NaCl,KCl)渗透压对赤藓糖醇发酵的影响。结果发现,葡萄糖、酵母粉分别是其最佳碳源和氮源,最佳碳氮比为20∶1,转化率达到了14.2%;向发酵培养基中添加不同浓度的KCl或NaCl后发现,菌体生长速度随着KCl或NaCl浓度增大而降低,在KCl浓度为0.4 mol/L或NaCl浓度为0.3 mol/L时赤藓糖醇产量达到最大,达到了18.4 g/L和17.4 g/L;将NaCl和KCl的浓度用渗透压表示发现赤藓糖醇的转化率随着渗透压的增大而升高,高渗透压抑制菌体的生长。     

低钠复合腌制剂对干腌咸肉品质的影响

在不影响干腌咸肉风味的前提下,为了降低钠含量,研究KCl (0~40%)、乳酸钾(0~25%)部分替代NaCl后对其理化指标和感官品质(模糊数学评价法)的影响;以KCl替代量、乳酸钾替代量和腌制时间进行L₉(33)正交优化实验。实验结果表明:KCl部分替代NaCl各理化指标差异不显著(p>0.05),乳酸钾部分替代后,产品硬度显著下降(p<0.05),其他品质无显著差异(p>0.05);正交优化实验得最优腌制条件为:NaCl 55%、KCl 30%、乳酸钾15%、腌制时间为72 h。本研究说明KCl与乳酸钾复合盐部分替代NaCl工艺可行,与传统工艺相比,低钠复合腌制剂中钠添加量降低了45%,硬度显著下降(p<0.05),质构明显改善。     

KCl部分替代NaCl对发酵风干肠品质的影响

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。     

用氯化钾保藏牛皮

与Nacl溶液相比，KCl浓溶液对环境的污染较轻，所以考虑选用KCl替代NaCl作牛皮的防腐剂。过量的KCl浓溶液可直接作钾肥施到土壤里（K是植物所必需的微量元素）。虽然KCl比NaCl贵得多．但KCl溶液的回收利用却能弥补这一差额。在实验室将牛皮样品浸在KCl浓溶液中，并且沥掉过量的防腐液．半年后仍有很好的防腐效果。分别用KCl和NaCl作为牛皮的防腐剂，进行对照实验，腌40天后鞣制，结果表明，由这两批生皮制得的成革无明显的差异。用氯化钾保藏牛皮@俞宁@李云雁     

KCl部分替代NaCl腌制咸蛋效果的比较研究

用KCl 5%、6.5%、8.5%、12.5%不同质量分数的替代量部分替代NaCl进行咸蛋腌制,25%的饱和食盐水浸泡作为腌制对照组,通过这种混合腌制的方法可直接降低食盐的添加量,改善腌制过程中咸蛋白口感偏重的问题,以腌制出品质优良的低盐咸蛋;另外,对咸蛋中NaCl含量、蛋黄出油率、水分的相关理化指标、质地结构、色度及对微观结构影响的测定,并且对咸蛋品质进行综合感官评定。结果表明：用6.5%部分替代NaCl组较好,蛋清NaCl含量从54.4mg/g降到40.1mg/g,降幅为26.29%。感官评定的结果表明：K含量过多会有苦涩味,用KCl替代物的方式腌制的咸蛋质地结构、蛋黄松沙、出油口感上没有明显的差异性,所以用KCl部分替代法降低咸蛋Na含量是可行的。     

不同KCl和NaCl组成的减盐配方对卤鸭制品品质特性的影响

以鸭腿（肉鸭腿、老鸭腿）为原料,以普通食盐组为对照,研究KCl部分替代NaCl（A1组： NaCl∶KCl=80∶20;A2组：NaCl∶KCl=75∶25;A3组：NaCl∶KCl=70∶30;A4组：NaCl∶KCl=65∶35;A5组： NaCl∶KCl=60∶40）对卤鸭产品品质特性指标和感官评价的影响,确定最优减盐卤鸭制品的配方。结果表明：与普 通食盐组卤鸭制品相比,KCl的替代比例为35%时对不同减盐配方组卤鸭制品的感官评价、电子舌分析指标、蒸煮 损失、剪切力、水分含量、pH值、蛋白质含量、脂肪含量以及灰分含量没有显著影响（P＞0.05）;KCl的替代比 例达到35%及以上时,对卤鸭制品的水分活度有显著影响（P＜0.05）。确定A4组为最优的卤鸭减盐配方,以100 g 卤鸭原料计,优化所得配方为腌制时NaCl∶KCl=65∶35;以100 g卤汤计,卤制时卤汤中NaCl∶KCl=65∶35。     

KCl部分替代NaCl对宣威火腿细菌多样性的影响

为探究KCl部分替代NaCl腌制的宣威火腿中细菌多样性和群落结构，以100% NaCl腌制的宣威火腿为对照组，分别以KCl替代30%、40%、50%和60% NaCl进行腌制作为实验组，基于Illumina MiSeq高通量测序技术对火腿表面和内部细菌16S rRNA的V3～V4区进行扩增和测序，进而比较不同KCl替代比例宣威火腿微生物的群落结构组成及多样性差异。结果表明：不同KCl替代组火腿表面共得到257 777 条序列和6 153 个操作分类单元，在火腿内部共得到248 102 条序列和5 704 个操作分类单元；尽管不同KCl替代组的火腿在微生物丰度上存在一定差异，但各KCl替代组火腿表面和内部样本在门水平上的优势菌群均为变形菌门和厚壁菌门，KCl部分替代NaCl使火腿表面和内部变形菌门的相对丰度增加，均在40% KCl替代组中最高，且显著高于对照组（P＜0.05）；不同KCl替代比例腌制的宣威火腿细菌群落结构存在较大相似性，但在一定程度上降低了火腿表面菌群丰度和群落多样性，内部菌群丰度和群落多样性则无显著差异。     

袋装低盐紫菜泡菜的研制

本文对紫菜低盐袋装发酵泡菜的技术条件进行了探讨，实验中研究了不同用盐量、硬化剂、热烫温度及时间对泡菜口感的影响。结果表明：4％NaCl，0．5％氯化钙硬化处理40min，95℃热烫5min，在25℃条件下发酵即可制作出风味独特的紫菜泡菜。     

KCl部分替代NaCl制作低盐切达干酪的研究

为减少切达干酪中钠含量,研究KCl部分替代NaCl对切达干酪组成成分,矿物质Na、K含量,乳酸菌总数,质构和苦味等方面的影响。切达干酪利用5种不同的盐处理方式制作,分别是(A)1.7%NaCl,(B)0.85%NaCl,(C)3NaCl:1KCl,(D)1NaCl:1KCl和(E)1NaCl:3KCl。研究表明,KCl部分替代NaCl对干酪中蛋白质,脂肪和水分含量无显著影响(P0.05),钠含量显著降低(P0.05),钾含量显著升高(P0.05),对乳酸菌总数,p H值,硬度影响较小,在干酪成熟28 d时,50%KCl替代对干酪弹性无显著性影响(P0.05)。在苦味评分方面,KCl替代25%和50%NaCl的干酪与正常盐干酪差异不显著(P0.05)。以苦味评定值为主指标,结合其它性能指标,确定KCl∶NaCl为1∶1时,既不影响切达干酪的风味,又可以最大程度的降低干酪中的钠含量。KCl部分替代NaCl可以弥补低盐干酪(0.85%NaCl)水分含量高,p H值低,结构松散,硬度下降,苦味严重等缺陷。     

KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响

以猪后腿肉为原料,利用添加量20%～60%的KCl部分替代NaCl对原料肉块进行腌制,NaCl腌制为对照组,对干腌肉块的理化、蛋白水解和感官指标进行测定。结果表明：KCl替代NaCl比例在0～60%时,对产品蛋白水解指数、氨基氮、肽氮和丙氨酰胺肽酶活力均无显著影响;感官评定结果表明KCl替代比例不超过40%时,对产品的各项感官指标的影响均无显著差异（P＞0.05）;说明KCl替代NaCl最佳比例为40%,产品中NaCl含量降低至3.14%,且蛋白降解指标和风味不产生明显变化。     

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl₂ and KCl on the fermentation profiles of cracked directly brined Manzanilla-Aloreña olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combinations led to lactic acid processes. The growth of Enterobacteriaceae populations was always limited and partially inhibited by the presence of CaCl₂. Only time to reach half maximum populations and decline rates of yeasts, which were higher as concentrations of NaCl or KCl increased, were affected, and correspondingly modelled, as a function of salt mixtures. However, lactic acid bacteria growth parameters could not be related to initial environmental conditions. They had a longer lag phase, slower growth and higher population levels than yeasts. Overall, the presence of CaCl₂ led to a slower Enterobacteriaceae and lactic acid bacteria growth than the traditional NaCl brine but to higher yeast activity. The presence of CaCl₂ in the fermentation brines also led to higher water activity, lower pH and combined acidity as well as a faster acidification while NaCl and KCl had fairly similar behaviours. Apparently, NaCl may be substituted in diverse proportions with KCl or CaCl₂ without substantially disturbing water activity or the usual fermentation profiles while producing olives with lower salt content.     

Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages?

The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl₂, or a blend of KCl and CaCl₂ (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl₂ was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl₂ (1:1).     

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy‐Sauce Odor

In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty‐congruent odor (soy‐sauce odor). The results showed that in the “above CRT” system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the “below CRT” system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty‐congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty‐congruent odor.     

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

This study examined the impact of different mixtures of NaCl, KCl, and CaCl₂ on the fermentation profiles of Conservolea natural black olives. Five different combinations of chloride salts were investigated, namely (i) 8% NaCl (control treatment), (ii) 4% NaCl and 4% KCl, (iii) 4% NaCl and 4% CaCl₂, (iv) 4% KCl and 4% CaCl₂, and (v) 2.6% NaCl-2.6% KCl-2.6% CaCl₂. The changes in the microbial association (lactic acid bacteria, yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, volatile compounds, and mineral content in olive flesh were analyzed. Results demonstrated that all salt combinations led to vigorous lactic acid processes based on the obtained values of pH (3.9-4.2) and titratable acidity (0.70-0.86 g lactic acid per 100 ml brine). Organoleptic evaluation was a critical factor in the acceptability of the final product. Increasing concentrations of CaCl₂ or a combination of KCl and CaCl₂ rendered the product bitter with low acceptability by the taste panel. Only one combination of chloride salts (4% NaCl and 4% KCl) could finally produce olives with lower sodium content and good organoleptic attributes. The results of this study could be employed by the Greek table olive industry in an attempt to produce natural black olives with less sodium without affecting the traditional taste of fermented olives in order to meet consumers’ demand for low sodium dietary intake.     

Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments

The extractability of proteins by NaCl, KCl, and LiCl as affected by different ionic strengths and pH was compared to determine the best protein extractant. The individual proteins in the extracts were identified by electro‐phoresis. The optimum ionic strength (IS) at pH 7.0 for the protein extractability (PE) of NaCl, KCl, and LiCl were 0.8, 0.9, and 1.0, respectively. The PE of NaCl and KCl declined as pH changed from 6.0 to 8.0, whereas an opposite effect was observed for the LiCl. The NaCl had the highest PE, followed by LiCl and KCl. The maximum number of proteins (15 bands) was found at the optimum IS of each salt. However, the resolution and clarity of the protein bands were better in the NaCl extracts.     

低钠配方对鸭肉脂肪氧化和风味的影响

以鸭腿为原料,在氯化钠总量为2%的前提下,用氯化钾部分替代氯化钠,通过测定过氧化值(peroxide value,POV)和硫代巴比妥酸(thiobarbituric acid,TBA)值两个脂肪氧化指标,确定氯化钾的最佳替代水平为40%。在此基础上,研究氯化钾、氯化钙共同替代氯化钠对鸭肉脂肪氧化和风味品质的影响。结果表明:氯化钾、氯化钙混合替代能明显抑制鸭肉中脂肪的氧化,改善鸭肉中挥发性风味化合物含量,并在一定添加量范围内对鸭肉的感官品质无显著影响(P0.05),适宜的替代比为35%氯化钾、5%氯化钙。     

Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

Sodium chloride is essential in table olive fermentation, storage and packing to guarantee safety and flavor. However, consumers are progressively concerned about sodium intake. In this work, the effect of selected attributes and mineral contents of fermented cracked Aloreña olives as a function of different chloride salt mixtures were studied, using a simplex lattice design with constrains (NaCl + CaCl₂ + KCl = 0.110 kg/l). The best fruit colour was observed at half proportions of KCl and NaCl or CaCl₂; optimum firmness was around the centre of the triangular coordinates but close to the line connecting CaCl₂ and NaCl vertexes; and the best overall quality was obtained in the 0.037 kg/l NaCl and 0.073 kg/l KCl mixture. The concentrations in the fermented olive flesh of the involved elements depended on their initial levels and on the CaCl₂ × NaCl and CaCl₂ × KCl interactions. Results demonstrate that sodium chloride can be replaced in table olives, at least partially, with potassium or calcium chlorides.     

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl

The effect of KCl on sorption isotherms was determined on salted minced meat (with 0%, 30% and 100% molar substitution of NaCl by KCl) at 5 °C and 25 °C and meat from a 3 mm thick slice from the surface of dry-cured hams (with 0% and 35% molar substitution of NaCl by KCl) held at 70–75%, 75–80% and 80–85% air relative humidity during the resting period.

The sorption isotherms were determined gravimetrically by exposing the meat samples to several atmospheres of known relative humidity controlled by different saturated salts according to the COST90 method. The sorption equipment consisted of a chamber containing 11 containers, covering the water activity (a_w) range from 0.112 to 0.946 at 25 °C. The hermetically closed sorption containers filled with KCl and minced meat samples were irradiated at 3 kGrey (gamma irradiation ⁶⁰Co). The water content at equilibrium was higher in minced meat with NaCl than in minced meat with KCl (100% molar substitution of NaCl by KCl) at 5 °C within the range of 0.4313 and 0.7565 a_w. However, when substitution was 30% in minced meat and 35% in hams the isotherms were similar to isotherm without substitution.     

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

This work studies the effects of different sodium (in the range of 4-10%), potassium (0-4%) and calcium (0-6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixture design with constrain (sum of salt percentages = 10%) was used. All treatments reached appropriate titratable acidity levels, but this parameter could not be related to the initial chloride salt concentration. The presence of CaCl₂ led to lower initial and after-fermentation pHs, delayed sugar diffusion into the brine, its maximum concentration and titratable acidity formation. CaCl₂ also delayed Enterobacteriaceae and yeast sprang, decreasing their overall growth. This chloride salt also showed a tendency to reduce overall lactic acid bacteria growth. KCl had a similar behaviour to NaCl but, in general, increased overall microbial growth. Thus, a partial substitution of NaCl in Spanish-style green olives with KCl and CaCl₂ does not substantially modify the fermentation profile but does produce some changes, which, when properly managed, could help to improve product processing.     

利用溶剂分离氯化钾和氯化钠的新工艺探索

文章考察了乙醇加入量、温度等因素对氯化钾和氯化钠单独存在及二者共存时在水溶液中的溶解度的影响,研究结果表明:在不同温度下加入乙醇可使氯化钾和氯化钠在水中的溶解度均降低,但其降低的幅度不同;两种盐类在水中溶解度的差异将随温度的升高而减小。在此基础上,文章提出了利用溶剂分离氯化钾和氯化钠的新工艺初步方案。