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。     

减盐腊肉制作工艺及加工过程中挥发性成分变化分析

腊肉由于口感独特,一直以来都受到消费者的喜爱.但是腊肉制品中的钠成分含量高,食用不方便,容易引起人类疾病等,该研究通过使用氯化钾替代氯化钠的加工工艺来降低腊肉中钠的含量.通过选取腊肉腌制时间、食盐添加量、氯化钾的替代比例进行单因素试验,将减盐腊肉的剪切力和蒸煮损失作为评价标准,并利用正交试验进行了进一步的优化试验,研究...     

基于主成分分析构建大豆蛋白对低盐乳化肠的品质综合评价模型

为研究大豆蛋白对低盐乳化肠品质的影响,用氯化钾替代0%、20%、30%、40%、50%的食盐,在每个替代量下又设计添加了大豆蛋白,添加量分别为0%、4%、6%、8%;来探究它们对乳化肠的品质的影响。结果表明：氯化钾替代食盐量为20%~40%时,添加6%~8%的大豆蛋白能提高乳化肠的出品率和保水率（p<0.05）,最高比空白组提高了3.89%和3.28%;降低乳化肠的红度,提高乳化肠的黄度。其中在氯化钾替代食盐量为50%时,大豆蛋白4%~8%可以提高乳化肠的硬度、弹性、咀嚼性（p<0.05）,乳化肠的硬度和弹性最高提高了19.37%和5.00%。在氯化钾替代食盐量为30%~40%时,添加4%~8%的大豆蛋白能降低乳化肠的回复性（p<0.05）。感官评分方面,4%~8%的大豆蛋白能提高低盐乳化肠的组织结构,但是降低了乳化肠的色泽和口感。大豆蛋白添加量与弹性、出品率、保水率、b值显著相关,氯化钾替代食盐量与其他品质指标相关性不显著。建议氯化钾替代食盐量为40%,大豆蛋白添加量为4%~6%;根据乳化肠品质指标的主成分分析的结果,得出了关于大豆蛋白对低盐乳化肠的品质综合评价模型;可以为生产低盐乳化肠提供一定的参考。     

氯化钾替代部分食盐对猪肉乳化肠品质的影响

为研究氯化钾替代部分食盐对猪肉乳化肠品质的影响,在盐添加量3%(以原料肉计)的基础上,采用单因素试验分别以0%,10%,20%,30%,40%,50%的氯化钾代替食盐,观察其对猪肉乳化肠的保水率、硬度、弹性、pH值、感官评定等是否有显著差异。结果表明:在实验考察范围内,猪肉乳化肠的保水率随着氯化钾替代食盐量的增加而增加(p 0. 05);氯化钾替代食盐对猪肉乳化肠的硬度、弹性和咀嚼性、色泽、pH值无显著性影响(p 0. 05)。氯化钾替代食盐量在40%及以下时,产品的整体可接受性较高,50%的氯化钾替代量时,感官评分显著降低(p 0. 05);考察范围内,在不影响产品品质前提下,建议食盐的最大替代量为40%。     

湖南传统腊肉腌制工艺条件改进技术研究

针对湖南传统腊肉腌制工艺中存在的含盐量高、亚硝酸盐超标等问题,提出了用氯化钾代替部分食盐,山梨酸钾代替亚硝酸盐及控制温度等方法改进腌制工艺.结果表明,以KCl替代40%的NaCl,添加2.5g/kg山梨酸钾,在3～4℃下腌制生产出的腊肉,其产品食盐含量为3.2%,水分含量50%,亚硝铵含量4.2%,感官评定结果较传统腌制的腊肉提高25%以上,保质期稳定在2个月.     

低盐液熏腊肉加工工艺优化及品质分析

以湖南腊肉为研究对象,研究食盐添加量、滚揉时间、滚揉真空度和烟熏液添加量对腊肉品质的影响,采用单因素及响应面试验对加工工艺进行优化,并对比传统烟熏工艺与最佳液熏工艺对腊肉品质的影响。结果表明:通过单因素及响应面试验,得到低盐液熏腊肉最佳工艺参数为滚揉真空度0.08 MPa、食盐添加量2.28%、滚揉时间12.5 min、烟熏液添加量11%,腊肉感官评分达84.5分;相比于传统烟熏工艺腊肉,使用烟熏液制作的腊肉具有较高的水分含量和出品率,较低的盐含量,风味相似,且低盐液熏腊肉中苯并芘含量远低于传统烟熏腊肉。     

干腌火腿低盐腌制强化高温发酵成熟工艺优化

以新鲜杂交猪后腿为原料,发酵成熟温度、腌制用盐量、后熟时间、氯化钾替代比例为考察因素,采用正交试验优化火腿现代发酵成熟工艺,并分析加工工艺对其脂质氧化及感官品质的影响。结果表明:火腿在发酵成熟过程中4个工艺因子均对其脂肪氧化和总体感官均有显著影响(P0.01),氯化钾替代比例及腌制用盐量为影响感官的主要因素。通过正交试验优化后火腿的加工工艺为用盐量6.5%、氯化钾替代比例30%,采用12~13℃发酵10 d后于14~18、19~28、29~34℃分别发酵15 d,再于35~37℃后熟45 d。     

正交试验优化低钠火腿肠生产的复合配比

通过添加钠盐替代物开发低钠肉制品选用氯化钾、氯化钙部分替代氯化钠添加到肉制品中,并加入大豆分离蛋白,通过单因素与正交试验,研究生产低钠火腿肠的最佳复合配比.结果显示:替代量分别为28％和8％的氯化钾、氯化钙作为复合替代盐,并添加1.5％的大豆分离蛋白制做的火腿肠品质最好.     

低盐腊肉加工期间品质和菌相变化

以中式腊肉为研究对象,比较不同食盐添加量（低补组：2.68% NaCl＋1.32%替代盐,低盐组：4.00% NaCl、高盐组：6.00% NaCl）对腊肉加工过程中pH值、水分含量、食盐含量、保水性、色泽、硬度、咀嚼性等品质特性的影响,同时探讨不同食盐添加量的腊肉在加工过程中菌落总数、乳酸菌、葡萄球菌和微球菌等菌相变化的规律,其中以高盐组为对照组。结果表明：整个加工过程中,3 组腊肉的不同指标变化趋势基本一致;压榨损失率、菌落总数等均呈先增加后减少的趋势,食盐含量一直呈增加趋势;低补组腊肉成品的水分含量最高,达52.40%,盐分含量最低,仅为3.05%,与高盐组腊肉相比降低50.81%;同时,低补组腊肉成品的亮度值（L*）、红度值（a*）和乳酸菌数量与高盐组无显著差异（P＞0.05）,其保水性较高盐组差,但与低盐组无显著差异（P＞0.05）;低补组腊肉成品的菌落总数较低盐组低。总之,减盐会对腊肉的加工品质和菌相造成一定的影响,但是添加替代盐可以在一定程度上改善减盐对腊肉品质的影响,而改善程度仍然需要进一步实验验证。     

风味蛋白酶对贵州腊肉蛋白质水解度、抗氧化能力和感官品质的影响

本文旨在研究风味蛋白酶对贵州腊肉食用品质的影响,为传统腊肉现代化工艺改造提供应用参考。在制作腊肉时分别添加2×105、4×105、6×105 U/kg的风味蛋白酶,探究腊肉蛋白质水解度、蛋白水解多肽液抗氧化活性的变化,评价了酶解对腊肉食用品质的影响。结果表明:风味蛋白酶的添加能够促进腊肉蛋白质水解,随风味蛋白酶添加比例的增加,腊肉中非蛋白氮含量与蛋白质水解度均显著(p<0.05)上升;当风味蛋白酶添加量达到6×105 U/kg时,腊肉非蛋白氮和蛋白质水解度分别上升到最高7.18 g/100 g和23.70%。风味蛋白酶添加量为2×105 U/kg,腊肉风味和滋味特征与传统工艺腊肉没有显著差异(p>0.05),当风味蛋白酶添加量为4×105 U/kg时,腊肉的风味和滋味特征与传统贵州腊肉有显著差异(p<0.05),风味蛋白酶添加量为6×105 U/kg时腊肉蛋白因水解过度硬度过低严重影响食用品质。风味蛋白酶在贵州腊肉高温快速成熟工艺中的适宜用量为2×105 U/kg生肉,腊肉蛋白质水解度、蛋白质和脂肪氧化稳定性均显著(p<0.05)高于传统工艺生产的腊肉,感官品质与传统腊肉没有显著差异(p>0.05)。添加风味蛋白酶能够有效提升快速成熟腊肉的氧化稳定性,在传统腊肉现代化工艺改造中具有重要的应用价值。     

Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion

The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.     

Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

The aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced with the same basic ingredients, but different amounts of added salts. Sensory evaluation was performed in order to determine general taste acceptability, and of the sodium and potassium levels in the chicken pate. The pate from EI and EII groups in which the amount of added sodium chloride was reduced and/or partially substituted with ammonium chloride had a most acceptable taste.     

KCl部分替代NaCl腌制对风干鲈鱼中生物胺的抑制作用

用不同比例的KCl部分替代NaCl腌制,在15 ℃、80%～90%相对湿度条件下风干成熟84 h得风干鲈鱼产品。通过测定产品中理化指标、挥发性盐基氮、生物胺含量以及感官品质的变化,研究KCl部分替代NaCl对风干鲈鱼中生物胺的抑制作用。风干鲈鱼产品中共检测到6种生物胺,分别为：腐胺、尸胺、组胺、酪胺、精胺、亚精胺。当KCl替代比例从0%增大到50%,产品中生物胺总含量先下降后上升。当KCl替代比例为20%时,风干鲈鱼产品中生物胺总含量达到最低值192.17 mg/kg,比对照组（KCl含量为0%）降低62.90%;同时,腐胺、尸胺、组胺含量的减少量分别为76.94%、84.68%、54.46%。感官分析结果表明,当KCl替代比例不超过40%时风干鲈鱼产品的感官品质未有明显变化。以上结果表明在保持风干鲈鱼原有感官品质的基础上,用KCl部分替代NaCl腌制可以显著抑制（P＜0.05）产品中生物胺的形成。     

钠盐替代物对西式火腿品质的影响

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。     

Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese

Cheddar cheese was manufactured to give 1.6% residual sodium chloride or equivalent amounts (ionic strength basis) of magnesium chloride, calcium chloride, potassium chloride, or 1:1 mixtures of sodium chloride and the chloride salt of magnesium, calcium, or potassium from two split batches of curd. Sensory evaluation after 4 mo ripening at 4°C showed that cheese salted solely with magnesium chloride, calcium chloride, or potassium chloride was extremely bitter and totally unacceptable. There was extensive lipolysis (as measured by free fatty acid development) in the cheese salted with magnesium chloride, calcium chloride, or potassium chloride. Proteolysis was highest in the cheese salted with calcium chloride and magnesium chloride. These cheese gave the lowest Instron values for firmness, hardness, and cuttability. Extensive proteolysis in these cheese may be partly due to the low salt in moisture. Taste panel scores for flavor and texture of the sodium chloride/calcium chloride and sodium chloride/magnesium chloride salted cheese were significantly lower than the scores for the control cheese. Scores for flavor and texture of the potassium chloride/sodium chloride salted cheese were not significantly different from scores of the control cheese.     

鸭腿减盐滚揉腌制过程中的传质动力学

用减盐（30% KCl＋70% NaCl）和氯化钠食盐（即普通食盐,NaCl质量分数≥99.1%）分别腌制肉鸭鸭腿,测定滚揉腌制过程中鸭腿肉总质量、水分质量分数、食盐质量分数变化情况,获得鸭腿肉在不同食盐腌制时的传质动力学数据,并进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳实验,研究不同食盐滚揉腌制过程对鸭腿肉蛋白质的影响。结果显示：氯化钠腌制和减盐腌制中鸭腿肉的总质量变化量（ΔMt0）、水分质量分数变化量（ΔMtw）以及盐分含量变化量（ΔMts）均与腌制时间的平方根（t0.5）呈现出较好的相关性,而且前4 h ΔMt0、ΔMtw以及ΔMts增长较快;氯化钠腌制和减盐腌制的有效扩散系数De分别为4.432×10－8 m2/s和4.462×10－8 m2/s,相差较小;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳图谱显示两种腌制方法肌原纤维蛋白都在不断降解。综上,减盐腌制和氯化钠腌制相比,对传质速率并无明显影响。     

Lithium Chloride as a Preferred Extractant of Fish Muscle Proteins

Lithium chloride yielded better extraction of fish muscle protein than sodium or potassium chloride under most conditions. In addition, constancy of extracted protein was better with lithium compared to potassium or sodium chlorides with respect to blending time, salt concentration, pH, temperature and foaming. With stored red hake muscle, LiCl was superior to NaCl with better extractability of protein and more linear reduction of extractability with storage time. Evidence indicated the superior performance of lithium compared to sodium was due to stabilization by lithium chloride of fish proteins towards denaturation.     

钠盐替代物对全蛋液功能特性的影响

为探究氯化钾和氯化镁替代氯化钠改善全蛋液功能特性的可行性,评估不同浓度的氯化钠（0.2、0.4、0.8 mol/L和1.6 mol/L）、氯化钾（0.2、0.4、0.8 mol/L和1.6 mol/L）和氯化镁（5、10、20 mmol/L和40 mmol/L）对全蛋液理化和功能特性的影响。结果表明：盐的加入显著影响了全蛋液的功能特性。添加0.8 mol/L和1.6 mol/L的氯化钾后,泡沫稳定性分别提高了21.4%和21.6%。添加20 mmol/L和40 mmol/L的氯化镁后,乳化稳定性分别提高了14.7%和24.1%,同时蛋白质的溶解性也提高了12.7%和13.8%。此外,添加40 mmol/L的氯化镁后,全蛋液的凝胶持水性和弹性均未被破坏,硬度显著增高,同时全蛋液的颜色变化程度较低且不会引起全蛋液的pH值出现显著变化。综合来看,氯化镁更具有替代氯化钠改善全蛋液功能特性的潜力。研究结果将为钠盐替代物加入全蛋液中提供理论依据。     

PARTIAL SUBSTITUTION OF SODIUM CHLORIDE BY POTASSIUM CHLORIDE IN FRANKFURTER FORMULATIONS

Substitution of a portion of the sodium chloride by potassium chloride in frankfurter formulations in order to decrease dietary sodium intake had little effect on the physical characteristics of the frankfurter or its sensory evaluation. Replacements of up to 50% of added sodium chloride with potassium chloride provided an acceptable flavor without excessive bitterness, and reduced total sodium content by 37%. The commercial spice mixture contributed substantially to the sodium levels in the frankfurters.     

Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams

Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P<0.05); those made with KCl (100% or 50%) had the highest (P<0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P<0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.