氯化钾作为腊肉腌制剂中氯化钠替代物的研究

本课题采用新型的腊肉加工工艺,在盐添加量为原料肉2.5%的基础上,分别以20%、30%、40%、50%、60%的氯化钾替代氯化钠。通过对腊肉理化性质及感官指标的测定分析,研究氯化钾不同替代量对腊肉品质的影响,同时对降低腊肉钠盐含量的工艺可行性进行了探讨。研究结果表明,在保证腊肉产品风味品质和卫生质量的情况下,氯化钾替代氯化钠的最佳替代量为40%。     

乳酸钙部分替代氯化钠对鸭肉干品质的影响

选用乳酸钙部分替代传统的钠盐,在钠盐使用总量1.5% 的前提上,按照氯化钠摩尔质量的20%、30%、40%、50% 设计乳酸钙的替代比,单因素试验观察不同替代比对鸭肉干色泽、质构、风味和水分活度的影响。结果表明,乳酸钙替代氯化钠可显著提高鸭肉干产品的硬度、咀嚼性、亮度L 值和黄度b 值,并显著降低鸭肉干的水分活度(P ＜ 0.05),有利于延长产品的货架期;但过量使用乳酸钙,会对鸭肉干的感官品质带来负面影响,适宜的替代比为20%～30%。因此,合理选择乳酸钙的替代比,将有利于降低传统钠盐的使用量。     

盐类及超高压对猪脂肪氧化稳定性的影响

脂肪氧化是导致肉制品品质劣化的重要原因。以猪背脂肪为原料,在90℃、高氧条件下研究氯化钠、氯化钾、硝酸钠、亚硝酸钠、异抗坏血酸钠和三聚磷酸钠6种肉制品加工常用添加剂以及常温下超高压处理对其氧化诱导期的影响。结果表明:添加盐类会导致猪背脂肪的氧化稳定性下降,氧化诱导期缩短,影响作用依次为异抗坏血酸钠亚硝酸钠氯化钾三聚磷酸钠氯化钠硝酸钠;超高压处理会降低猪背脂肪氧化稳定性,其作用随压力增大而增大。     

低热能低钠盐广味香肠的配方优化及其质构特性研究

研制新型低热能低钠盐广味香肠。选用大豆组织蛋白部分替代瘦肉、赤藓糖醇部分替代白砂糖、氯化钾部分替代氯化钠,在单因素基础上,采用正交试验设计对新型配方低热能低钠盐广味香肠进行优化。在保持广味香肠基本风味的基础上,低热能低钠盐广味香肠的最优配比为大豆组织蛋白(湿组织蛋白)添加量(以总肉量计)为7.0%、赤藓糖醇添加量(以蔗糖计)为30%、氯化钾添加量(以氯化钠计)为45%。其脂肪含量降低了7.55%,总糖含量降低了26.57%,蛋白质含量提高了2.14%,热能值相应的降低了8.13%,钠离子含量降低了40.23%。在新型低热能低钠盐广味香肠最优配方的条件下,减少香肠热能值和钠盐含量的同时,保持了原有香肠的基本风味,提高产品的总体可接受性。     

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.     

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。     

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。     

氯化钾、氯化钙和氯化镁部分替代食盐腌制对风鸡品质影响的研究

研究了氯化钾、氯化钙和氯化镁部分替代食盐进行腌制对风鸡品质的影响。使用不同比例的氯化钾、氯化钙和氯化镁部分替代食盐在4℃条件下腌制样品3 d之后,在15℃风干3 d得到风鸡产品,然后测定鸡胸肉的p H、色泽、质构、TVBN值、水分含量以及感官特性等指标。结果表明:与对照组(100%Na Cl)样品相比,各替代组腌制样品的p H都显著降低(p0.05)。而在风干结束时,各个替代组样品的水分含量、剪切力和TVBN值显著高于对照组(p0.05)。替代组样品的亮度、红度和黄度与对照组相比并无显著差异(p0.05)。随着Na Cl的比例降低和KCl含量的提高,出现明显的苦味而对感官品质带来负面影响。因此在保持风鸡原有感官品质的基础上,合理选择氯化钾、氯化钙和氯化镁的替代比例,将有利于降低钠盐的使用量。     

低钠复合盐对发酵香肠理化特性及风味的影响

以添加58%氯化钠、30%氯化钾、7%氯化钙、5%甘氨酸的低钠复合盐发酵香肠作为实验组,以100%氯化钠为对照组,通过测定理化指标、感官评价、电子舌味觉特征、游离氨基酸含量以及挥发性风味物质等探究低钠复合盐对发酵香肠品质的影响。结果表明：在香肠发酵成熟过程中,香肠pH值、水分含量呈显著下降趋势,钠含量显著增加。实验组pH值显著低于对照组,水分含量显著高于对照组,并且对产品的色泽和质构特性有一定改善作用,实验组在显著降低钠含量的同时,感官评价与对照组无明显差异。根据电子舌分析,实验组的鲜味、丰富度、苦味显著高于对照组。此外,实验组促进了游离氨基酸的释放,并对挥发性风味物质的产生没有负面影响。因此,实验组在减少42%食盐添加量的基础上,保证了发酵香肠良好感官和风味品质。     

脂肪酶对中式香肠脂肪降解、氧化和风味的影响

为提高高温短时烘烤的中式香肠品质,本实验研究了添加量为肉质量0.00%、0.02%、0.04%、0.06%、0.08%和0.10%水平的脂肪酶（Palatase）对中式香肠脂质降解、脂肪氧化、挥发性风味物质和感官品质的影响。结果表明：添加脂肪酶能有效加速中式香肠中的脂肪降解和脂肪氧化,促进香肠中脂质来源的挥发性风味物质的生成。添加适量（0.06%）外源脂肪酶能使香肠香气显著增强,并且不影响香肠的其他感官品质;过量添加外源脂肪酶则会导致香肠过度氧化,影响感官品质。     

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content.     

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium.     

Mineral content and sensory characteristics of Gordal green table olives fermented in chloride salt mixtures

This work studies the effects of the initial brine concentrations of NaCl, KCl, and CaCl(2) on the mineral content and gustatory and kinaesthetic sensations of fermented green table olives, using a simplex centroid mixture design augmented with interior points. The sodium in the flesh was linearly related to the mixture concentrations while potassium and calcium were linked by quadratic and special cubic models respectively. Acidity, saltiness, hardness, fibrousness, and crunchiness were expressed as linear funtions of the NaCl, KCl, and CaCl(2) initial brine contents but bitterness required quadratic equations. The models can be used to produce table olives with specific mineral contents in the flesh and to predict their corresponding sensory characteristics. PRACTICAL APPLICATION: The study provides the industry with models to estimate the Na, K, and Ca mineral contents in the flesh of fermented Gordal green table olives as well as their sensory characteristics as a function of the NaCl, KCl, and CaCl(2) initial compositions in the brining solution. Therefore, the paper provides tools which are able to support the production of commercial presentations which not only satisfy consumer demand for low Na, but are also K and Ca fortified table olive presentations with specific sensory profiles.     

基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理

为降低肌原纤维蛋白凝胶中钠盐的使用量,研究不同氯盐(CaCl₂、MgCl₂、KCl)部分替代NaCl对肌原纤维蛋白凝胶性质包括强度、微观结构、持水力和流变学性质的影响,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、内源性荧光光谱、表面疏水性、巯基含量等技术手段阐明其作用机理。结果表明,3种氯盐替代效果排序为KCl>CaCl₂>MgCl₂。0.5%～1.5%质量分数的盐替代范围内,KCl替代组的凝胶强度优于对照组(3%NaCl),持水力与对照组相比无显著差异(P>0.05);Ca Cl₂替代组的凝胶强度在1.5%替代质量分数时显著下降(P<0.05),持水力呈先下降后上升趋势;MgCl₂替代组凝胶强度显著降低(P<0.05),持水力上升。在流变学性质方面,不同质量分数KCl替代组的储能模量明显高于对照组。CaCl₂和MgCl₂的替代使肌原纤维蛋白表面疏水性增大、巯基含量减少,3种氯盐的替代...     

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。     

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality.     

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。     

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Quadriceps femoris muscle samples (48) from 24 pigs were processed into dry-cured bacon. This study investigated the influence of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on proteolysis and sensory properties of dry-cured bacon. Three salt treatments were considered, namely, I (100% NaCl), II (60% NaCl, 40% KCl), and III (30% NaCl, 70% KCl). No significant differences were observed among treatments in the proteolysis, which was reflected by SDS–PAGE, proteolysis index, amino acid nitrogen, and peptide nitrogen contents. Furthermore, there were no significant differences in the moisture content between control and treatment II, whereas the moisture content in treatment III was significantly higher (p < 0.05) in comparison with control (treatment I). The sensory analysis indicated that it was possible to reduce NaCl by 40% without adverse effects on sensory properties, but 70% replacement of NaCl with KCl resulted in bacon with less hardness and saltiness and higher (p < 0.05) juiciness and bitterness.     

Reducing sodium levels in frankfurters using a natural flavor enhancer

Sodium chloride (NaCl; salt) contributes to important quality and food safety properties of processed meats. However, renewed interest exists in reducing sodium in the human diet. This study investigated quality and sensory impacts associated with partial replacement and/or reduction of normally added NaCl using a natural flavor enhancer (NFE) in frankfurters. Varying levels of NFE were used with NaCl and/or potassium chloride (KCl) to comprise treatments (TRT) which investigated flake salt replacement (Phase I) and sodium reduction (Phases II and III). Phase I sensory and quality results identified a 50% replacement of NaCl with NFE as the baseline for subsequent phases. Phase II indicated that the inclusion of NFE could allow for a 20% NaCl reduction without adverse effects on quality or sensory attributes. Phase III results demonstrated that it was feasible to reduce NaCl by 35% via the inclusion of KCl in NFE containing frankfurters without major quality or sensory changes.     

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

The effect of partial replacement of NaCl by KCl in the dry-curing of loins has been evaluated by biochemical and sensory analysis of the final products. Endoproteolytic enzymes like cathpesins B and B + L appeared to be more active when more KCl and less NaCl were present in the curing salt while cathepsin H remained unaffected. Proteolysis was reflected by SDS–PAGE in the higher density of the sarcoplasmic proteins bands within the range 55.0–28.0 kDa. Alanyl aminopeptidase (AAP) was unaffected while arginyl and leucyl aminopeptidases were more activated by KCl. On the other hand, methionyl aminopeptidase and dipeptidylpeptidase I and III were more inhibited as KCl increased in the curing salt blends. The sensory analysis revealed no significant differences between control loins with 100% NaCl and those with up to 50% of KCl substitution. Furthermore, loins elaborated with 50% of each salt obtained the highest scores.