肉类研究2013，Vol.27Issue(3)：1-4,4.
氯化钙替代比对菊花猪肉香肠品质特性的影响
Effect of Substitution Ratio of CaCl2 for NaCl on the Quality of Chrysanthemum Pork Sausages
摘要
Abstract
Low-salt chrysanthemum pork sausages with partial substitution of CaCl2 for NaCl were made.The effect of CaCl2 substitution ratio (0-40％) on the water-holding capacity,color and texture of chrysanthemum pork sausages with a total salt content was examined.The results showed that a substitution ratio ranging from 20％ to 40％ could significantly improve the L*,hardness and chewiness of chrysanthemum pork sausages (P ＜ 0.05),but had a significant adverse effect on the cooking loss (P ＜ 0.05).Based on comprehensive consideration of water-holding capacity,color and texture,the suitable substitution ratio was 20％.关键词
氯化钙/替代比/菊花香肠/品质Key words
calcium chloride/ substitution ratio/ chrysanthemum sausage/ quality分类
轻工纺织引用本文复制引用
姚峥,何静,王路,杜庆飞,孙高军,陈从贵..氯化钙替代比对菊花猪肉香肠品质特性的影响[J].肉类研究,2013,27(3):1-4,4.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）
