食品科学 ›› 2014, Vol. 35 ›› Issue (1): 39-43.doi: 10.7506/spkx1002-6630-201401008

• 基础研究 • 上一篇    下一篇

KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响

吴海舟,张迎阳,黎良浩,唐 静,赵见营,阮贵萍,章建浩*   

  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,食品安全与营养协同创新中心,
    农业部农畜产品加工与质量控制重点开放实验室,江苏 南京 210095
  • 收稿日期:2013-02-01 修回日期:2013-12-23 出版日期:2014-01-15 发布日期:2014-01-22
  • 通讯作者: 章建浩 E-mail:2011108053@njau.edu.cn
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD28B01);国家公益性行业(农业)科研专项(201303082-2)

Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products

WU Hai-zhou, ZHANG Ying-yang, LI Liang-hao, TANG Jing, ZHAO Jian-ying, RUAN Gui-ping, ZHANG Jian-hao*   

  1. National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of
    Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology,
    Nanjing Agricultural University, Nanjing 210095, China
  • Received:2013-02-01 Revised:2013-12-23 Online:2014-01-15 Published:2014-01-22
  • Contact: ZHANG Jian-hao E-mail:2011108053@njau.edu.cn

摘要:

以猪后腿肉为原料,利用添加量20%~60%的KCl部分替代NaCl对原料肉块进行腌制,NaCl腌制为对照组,对干腌肉块的理化、蛋白水解和感官指标进行测定。结果表明:KCl替代NaCl比例在0~60%时,对产品蛋白水解指数、氨基氮、肽氮和丙氨酰胺肽酶活力均无显著影响;感官评定结果表明KCl替代比例不超过40%时,对产品的各项感官指标的影响均无显著差异(P>0.05);说明KCl替代NaCl最佳比例为40%,产品中NaCl含量降低至3.14%,且蛋白降解指标和风味不产生明显变化。

关键词: 干腌肉制品, 氯化钾, 蛋白水解, 感官品质

Abstract:

Potassium chloride was used to partially replace sodium chloride (20% – 60%) in dry-cured meat from pig hindquarters
and its effect on physical, proteolysis and sensory properties in dry-cured meat was investigated. The results showed that partial
replacement of NaCl from 0 to 60% by KCl in dry-cured meat did not significantly affect the proteolysis index and peptide
nitrogen, amino acid nitrogen and alanyl aminopeptidase (AAP) activity. Also, the sensory analysis of final products with 40% or
lower replacement did not reveal an obvious difference (P > 0.05). When 40% NaCl was replaced by KCl, the NaCl content was only
3.14% in final products without impact on proteolysis and sensory properties, suggesting that the optimal replacement level is 40%.

Key words: dry-cured meat products, potassium chloride, substitute, proteolysis, sensory properties

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