低钠盐对干腌肉制品加工过程中理化特性的影响

doi:10.7506/spkx1002-6630-201417016

食品科学

低钠盐对干腌肉制品加工过程中理化特性的影响

张露，张雅玮，惠腾，王复龙，李君珂，王园，郭秀云，刘彪，彭增起

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，江苏南京 210095

出版日期:2014-09-15 发布日期:2014-09-12

Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing

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, Nanjing 210095, China

Online:2014-09-15 Published:2014-09-12

摘要/Abstract

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%。

关键词: 猪肉, 低钠盐, 干腌肉块, 理化特性, 脂肪氧化, 感官评定

Abstract:

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.

Key words: pork, low sodium, dry-cured pork, physical and chemical properties, lipid oxidation, sensory evaluation

中图分类号:

TS251.5

张露，张雅玮，惠腾，王复龙，李君珂，王园，郭秀云，刘彪，彭增起. 低钠盐对干腌肉制品加工过程中理化特性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201417016.

ZHANG Lu, ZHANG Ya-wei, HUI Teng, WANG Fu-long, LI Jun-ke, WANG Yuan, GUO Xiu-yun, LIU Biao, PENG Zeng-qi. Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417016.

[1]	何晓琴，刘昕，李苇舟，赵吉春，李富华，明建. 蒸汽爆破处理苦荞麸皮膳食纤维改性分析[J]. 食品科学, 2021, 42(9): 46-54.
[2]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[3]	母雨，苏伟，母应春. 盘县火腿深度腐败的微生物及挥发性风味化合物表征[J]. 食品科学, 2021, 42(8): 221-228.
[4]	黄攀，高瑞昌，白帆，徐鹏，宫臣，王瑞红，汪金林，赵元晖. 大型杂交鲟不同部位肌肉的理化特性[J]. 食品科学, 2021, 42(7): 52-59.
[5]	杨飞艳，辜雪冬，孙术国，罗章，谢司伟，黄文阳. 基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制[J]. 食品科学, 2021, 42(5): 46-54.
[6]	李妍，崔维建，赵城彬，吴玉柱，王思琪，曹勇，许秀颖，刘景圣. 玉米淀粉-玉木耳多糖复配体系理化及结构性质[J]. 食品科学, 2021, 42(4): 58-64.
[7]	曹云刚，李颖，郭安琪，熊幼翎. 绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响[J]. 食品科学, 2021, 42(4): 94-99.
[8]	杨玲玲，蒋艳，涂勇刚，毕雅雯，刘晶，杨严俊，徐明生. 复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响[J]. 食品科学, 2021, 42(18): 22-27.
[9]	余依敏，夏强，杨林林，林泊宇，陆银银，曹锦轩，蔡振东，潘道东. 魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响[J]. 食品科学, 2021, 42(16): 46-53.
[10]	周亚军，王雪松，陈艳，王淑杰. 人参浸提液处理对烧鸡食用品质的影响[J]. 食品科学, 2021, 42(15): 66-73.
[11]	周亚军，张玉，陈艳，王淑杰. 发酵牛肉干加工中理化特性与风味品质分析[J]. 食品科学, 2021, 42(14): 240-247.
[12]	马俊美，范素芳，李强，何亮娜，范力欣，曹梅荣，孙磊，王东，孙文毅. 超高效液相色谱-四极杆/飞行时间质谱检测猪肉和牛肉中30 种食源性兴奋剂类药物残留[J]. 食品科学, 2021, 42(14): 276-285.
[13]	杜清普，赵英，王瑞红，迟玉杰. 不同解冻方法对冰蛋黄功能特性、理化特性及蛋白质结构的影响[J]. 食品科学, 2021, 42(11): 8-16.
[14]	魏光强，王钰潭，毛兴菊，廖紫玉，杨婧，黄艾祥. 酸凝pH值对乳扇凝团理化特性、蛋白结构及微观结构的影响[J]. 食品科学, 2021, 42(10): 8-13.
[15]	任佳琦，刘昕，雷琳，赵吉春，曾凯芳，明建. 苹果多酚/果胶相互作用及其对浊汁体系理化特性和稳定性的影响[J]. 食品科学, 2021, 42(10): 14-22.

低钠盐对干腌肉制品加工过程中理化特性的影响

Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价