含KCl、氨基酸的低钠盐替代食盐对风干草鱼加工过程中理化特性的影响

本试验以新鲜草鱼为原料,食盐组为对照组,研究不同比例低钠盐替代食盐对风干草鱼加工过程中背侧肌和腹侧肌理化特性以及感官品质的影响。结果显示:干燥结束后,75%和100%低钠盐替代组的水分含量显著高于其他组(p<0.05),且背侧肌的水分含量和水分活度均显著高于腹侧肌(p<0.05)。低钠盐替代组的pH、色泽和质构与食盐组的变化趋势相似。75%低钠盐替代制备的产品咸味纯正,无异味,具有较高的接受度,且背侧肌和腹侧肌钠含量分别降低了31.88%和47.64%。低钠盐部分替代食盐制备的风干草鱼在保证理化和感官特性不受影响的基础上,极大地降低了钠含量,具有较好的应用前景。

Effect of Partial Replacement of NaCl by Low-Sodium Salt including KCl and Animo Acid on Physico-chemical Properties of Dry-salted Grass Carp during Processing

The effect of partial replacement of NaCl by low-sodium salt on physico-chemical properties and sensory quality of dorsal and ventral muscles of dry-salted grass carp during processing was investigated. In the end of drying stage, the moisture content of 75% and 100% of NaCl replacement by low-sodium salt was significantly higher than those in the other groups and the moisture content and water activity of dorsal muscle were significantly higher than that of the ventral muscle. The changes trend of pH, color and texture between the low sodium salt group and ordinary salt group were similar. The product of 75% salt substitute had pure salty taste and had higher consumer sensory acceptance. Besides, the sodium content of dorsal and ventral muscles of 75% salt substitute was respectively 31.88% and 47.64% less than that of the product of 100% NaCl. The dry-salted grass carp of partial replacement of NaCl by low-sodium salt, on the basis of ensuring physico-chemical properties and sensory flavor, contained lower sodium, which had a good application prospect.