| 低钠复合盐对发酵香肠理化特性及风味的影响 |
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| 引用本文： | 王宁宁,冯美琴,孙健. 低钠复合盐对发酵香肠理化特性及风味的影响[J]. 食品科学, 2021, 42(16): 1-7. DOI: 10.7506/spkx1002-6630-20210409-116 |
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| 作者姓名： | 王宁宁 冯美琴 孙健 |
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| 作者单位： | （1.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;2.金陵科技学院动物科学与食品工程学院,江苏 南京 210038） |
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| 基金项目： | 国家自然科学基金面上项目（31771986） |
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| 摘 要： | 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...
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| 关 键 词： | 发酵香肠 低钠复合盐 电子舌 气相色谱-质谱法 |
Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages |
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| WANG Ningning,FENG Meiqin,SUN Jian. Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages[J]. Food Science, 2021, 42(16): 1-7. DOI: 10.7506/spkx1002-6630-20210409-116 |
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| Authors: | WANG Ningning FENG Meiqin SUN Jian |
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| Affiliation: | (1. National Center of Meat Quality and Safety Control, Collage of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Collage of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China) |
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| Abstract: | The effect of partial replacement of sodium chloride by a low-sodium salt combination on the quality of fermented sausages was investigated by measuring physicochemical indexes, sensory evaluation, taste characteristics from electronic tongue, and the contents of free amino acids and volatile compounds. Two groups were designed, control group (100% sodium chloride), and experimental group (sodium chloride 58%, potassium chloride 30%, calcium chloride 7% and glycine 5%). The results showed that after 21 days of fermentation, the pH and moisture content of sausages decreased significantly, while the sodium content increased significantly. The pH and moisture content of the experimental group were significantly lower and higher than those of the control group, respectively. The low-sodium salt substitute improved the color and texture characteristics of the product without significantly changing the sensory quality. Electronic tongue analysis showed that the umami, richness and bitterness of the low-sodium salt group were significantly higher than those of the control group. In addition, the low-sodium salt substitute promoted the release of free amino acids while having no negative impact on the production of volatile compounds. Therefore, the experimental group reduced the NaCl content by 42% while maintaining good sensory and flavor quality. |
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| Keywords: | fermented sausages low-sodium salt mixture electronic tongue gas chromatography-mass spectrometry, |
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