Abstract:

The development of low-salt meat products is one of the most important topics in modern meat industry. The application of suitable salt substitutes is an effective strategy. Herein, calcium lactate was chosen to replace part of NaCl. A series of substitution ratios such as 20%, 30%, 40% and 50% according to molarity based on 1.5% total sodium were investigated. Effect of calcium lactate as NaCl substitution at various ratios on color, texture, sensory evaluation and activity of water in duck jerky were studied. Results indicated that calcium lactate resulted in a significant increase in hardness, chewiness, brightness and yellowness of duck jerky, and an obvious decrease in activity of water (P＜0.05), which was beneficial to shelf life of products. However, excessive calcium lactate would result in a negative effect on sensory evaluation of duck jerky. The optimal substitution ratio was 20%－30%. Therefore, a suitable substitution ratio of calcium lactate will be helpful for developing low-salt meat products.

Key words: sodium chloride, substitution, calcium lactate, duck jerky