响应面法优化发酵香肠的低钠复合盐配方

为开发一种低钠复合盐发酵香肠的加工技术，以猪肉发酵香肠为原料，通过单因素实验探究氯化钾、氯化钙和甘氨酸的不同替代量对发酵香肠感官评分、质构特性和水分含量的影响。在单因素实验的基础上，以感官评分为响应指标，通过响应面法优化发酵香肠低钠复配盐的最佳配方为氯化钾30%、氯化钙7%、甘氨酸5%，此时发酵香肠的感官评价得分为85.37，咸度值为2.90，与模型理论值接近，钠含量比对照组降低了35.89%。该条件下制作出的发酵香肠不仅降低了钠含量，而且质地良好，咸淡适中，滋味纯正，综合品质较好。

Optimization of Low-sodium Compound Salt Formula for Fermented Sausages by Response Surface Methodology

In order to develop a processing technology for fermented sausages with low-sodium complex salty agent, using fermented sausages as raw material, the effects of different combinations of potassium chloride, calcium chloride and glycine on sensory scores, texture characteristics and moisture content of fermented sausages were investigated by single factor experiments. On the results of single factor experiments, the sensory evalution were used as the response value, and the optimal formulation parameters of the low-sodium compels salty agent optimized by the response surface methodology was: Potassium chloride 30%, calcium chloride 7% and glycine 5%. Under the optimal conditions, the sensory scores of fermented sausages were 85.37, salinity value was 2.90, agreeing with the model predicted value. The sodium content was 35.89% lower than that of the control group. The fermented sausages had reduced sodium content and good quality with moderate texture, good taste and rich and pure aroma.