中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > KCl和CaCl_2部分替代NaCl对哈尔滨红肠品质特性的影响 肉类研究 2017 (9) 1-7
Position: Home > Articles > Influence of KCl and CaCl_2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage MEAT RESEARCH 2017 (9) 1-7

KCl和CaCl_2部分替代NaCl对哈尔滨红肠品质特性的影响

作  者：
张欢;齐鹏辉;陈倩;孔保华
单  位：
东北农业大学食品学院
关键词：
哈尔滨红肠;低钠盐;KCl;CaCl2;品质
摘  要：
为降低哈尔滨红肠中的钠盐含量,采用不同比例的KCl和CaCl_2部分替代NaCl,考察不同替代比例对红肠pH值、水分活度、色差、质构特性、水分分布及感官品质的影响。结果表明:添加1.8%NaCl和1.2%KCl(均为在原料肉中的质量分数)红肠样品的各项测定指标与对照组相比均无显著差异(P>0.05),且其感官总体可接受性显著高于其他替代组(P<0.05),但与对照组相比无显著差异(P>0.05);不同比例CaCl_2的添加均会显著降低红肠的质构特性和总体可接受性(P<0.05)。将1.8%的NaCl和1.2%的KCl复合盐应用到红肠加工中能够在保证品质的基础上降低红肠中的钠含量。
译  名：
Influence of KCl and CaCl_2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage
作  者：
ZHANG Huan;QI Penghui;CHEN Qian;KONG Baohua;College of Food Science, Northeast Agricultural University;
关键词：
Harbin red sausage;;low sodium salt;;KCl;;CaCl2;;quality
摘  要：
In order to reduce the sodium content in Harbin red sausage, KCl and CaCl_2 alone and in combination in two different proportions were used to partially substitute NaCl. The effect of the four substitution treatmentsio versus normal and low sodium sausages without any substitute on the pH value, color, texture properties water activity, water distribution and sensory quality of red sausages was evaluated. The results showed that addition of 1.8% NaCl + 1.2% KCl in red sausage did not significantly affect its quality(P > 0.05) compared with the control group and resulted in a significantly higher overall consumer acceptance than the other substitution groups(P < 0.05). Addition of CaCl_2 significantly decreased texture characteristics and overall consumer acceptance(P < 0.05). Use of 1.8% NaCl + 1.2% KCl in red sausage could not only reduce the sodium content but also maintain its quality.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46