肉类研究2013，Vol.27Issue(4)：32-35,4.
氯化钙对艾草猪肉脯品质特性的影响
Effect of Substitution Ratio of CaCl2 for NaCl on Qualities of Pork Jerky with Argy Wormwood
摘要
Abstract
The effect of different substitution ratios (0-40％) of CaCl2 for NaCl on color,Aw,pH and textural properties of pork jerky with argy wormwood (P JAW) was investigated.The results showed that color,Aw,pH,hardness and toughness of the pork jerky were significantly affected by partial substitution of NaCl (P＜0.05).In addition,this substitution could improve L* value and textural properties of P JAW,but had adverse effects on Aw and pH.The suitable substitution ratio was30％,which could improve the comprehensive quality (based on color,Aw,pH and texture) of P JAW.关键词
氯化钙/艾草猪肉脯/替代比/品质Key words
CaCl2/ argy wormwood pork jerky/ substitution ratio/ qualities分类
轻工纺织引用本文复制引用
王路,徐作政,周燕子,方红美,陈从贵..氯化钙对艾草猪肉脯品质特性的影响[J].肉类研究,2013,27(4):32-35,4.基金项目
安徽省科技攻关计划项目(12010302076) （12010302076）
国家自然科学基金青年科学基金项目(31101240) （31101240）
