减盐火锅底料对牛肉食用品质及钠、钾含量的影响

以牛肉（牛里脊肉）为原料，在不同比例NaCl和KCl组成减盐配方的火锅底料中涮制不同时间，比较KCl替代比例及涮制时间对牛肉感官评价、剪切力、蒸煮损失率的影响，并探究牛肉在减盐火锅底料中涮制前后盐含量、钠含量与钾含量的变化规律。结果表明：牛肉在NaCl、KCl质量比7∶3的减盐火锅底料中涮制各时间点感官评分均最高，在不同比例NaCl和KCl组成的减盐火锅底料中涮制，剪切力均随涮制时间的延长而增加，在涮制160 s后增加最显著；牛肉盐含量与钠、钾含量均随涮制时间的延长而显著增加，相同涮制时间下牛肉钠含量随减盐配方中KCl替代比例的升高而降低，且钠含量降低比例与KCl替代比例接近。减盐火锅底料能在不影响牛肉风味与食用品质的前提下，降低火锅钠摄入量30%左右，推荐减盐火锅底料KCl替代比例为30%，推荐牛肉涮制时间为120 s。

Effects of Reduced-Salt Hotpot Seasoning on Eating Quality and Sodium and Potassium Contents of Beef

In this experimental study, beef tenderloin slices were instantly boiled for different time periods in reduced salt hotpot seasoning with different ratios between NaCl and KCl to investigate the influence of NaCl replacement by KCl and boiling duration on the sensory evaluation, shear force and cooking loss percentage of beef. Meanwhile, changes in the salt, sodium and potassium contents in beef before and after cooking were explored. The results showed that at all cooking times investigated, the highest sensory evaluation scores were obtained with NaCl/KCl ratio = 7:3 (m/m). For each NaCl/KCl ratio, the shear force of beef increased with the increase in cooking time, increasing most significantly after 160 s. The salt, sodium and potassium contents also increased with the increase in cooking time; at the same cooking time, the sodium content of beef decreased with increasing level of KCl in reduced-salt formulations, and the percent reduction in the sodium content was close to the level of KCl substitution. Accordingly, the salt content in hotpot seasoning can be reduced by about 30% without affecting the flavor and eating quality of instantly boiled beef. A KCl level of 30% in reduced-salt hotpot seasoning and an instant boiling duration of 120 s are recommended.