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当前位置: 首页 > 文章 > 低钠盐对干腌肉制品加工过程中理化特性的影响 食品科学 2014,35 (17) 77-82
Position: Home > Articles > Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing FOOD SCIENCE 2014,35 (17) 77-82

低钠盐对干腌肉制品加工过程中理化特性的影响

作  者：
张露;张雅玮;惠腾;王复龙;李君珂;王园;郭秀云;刘彪;彭增起
单  位：
国家肉品质量安全控制工程技术研究中心南京农业大学食品科技学院
关键词：
猪肉;低钠盐;干腌肉块;理化特性;脂肪氧化;感官评定
摘  要：
研究新型低钠盐和食盐制备干腌肉制品,对比加工过程中低钠盐和食盐对肉块水分含量、水分活度、pH值、色泽、钠、钾含量及脂肪氧化、质构特性和感官品质的影响。结果表明:在加工过程中,低钠盐组产品的理化指标、质构特性和脂肪氧化的变化趋势与食盐组相似,终产品间无显著差异;与食盐组一样,低钠盐干腌肉制品的感官品质有较高的接受度,而终产品中钠含量降低了48.04%。
译  名：
Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing
作  者：
ZHANG Lu;ZHANG Ya-wei;HUI Teng;WANG Fu-long;LI Jun-ke;WANG Yuan;GUO Xiu-yun;LIU Biao;PENG Zeng-qi;National Center of Meat Quality and Safety Control, College of Food Science and Technology,Nanjing Agricultural University;
关键词：
pork;;low sodium;;dry-cured pork;;physical and chemical properties;;lipid oxidation;;sensory evaluation
摘  要：
Dry-cured pork was processed with low sodium salt and ordinary salt, respectively. A comparative study was carried out to understand the effect of the two salts on moisture content, water activity, pH, color, sodium and potassium content, fat oxidation, and texture and sensory of meat during processing. The results showed that the changes in physical and chemical indicators, texture and lipid oxidation of dry-cured pork from the low sodium salt group during processing were similar with those observed for the ordinary salt group. In addition, the final products had no significant difference in these parameters between the two groups and showed similarly high consumer sensory acceptance. However, the sodium content in the final products was decreased by 48.04% by using low sodium salt instead of ordinary salt.

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