肉类研究2017，Vol.31Issue(9)：1-6,6.DOI:10.7506/rlyj1001-8123-201709001
KCl和CaCl2部分替代NaCl对哈尔滨红肠品质特性的影响
Influence of KCl and CaCl2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage
摘要
Abstract
In order to reduce the sodium content in Harbin red sausage,KCl and CaCl2 alone and in combination in two different proportions were used to partially substitute NaCl.The effect of the four substitution treatmentsio versus normal and low sodium sausages without any substitute on the pH value,color,texture properties water activity,water distribution and sensory quality of red sausages was evaluated.The results showed that addition of 1.8％ NaCl + 1.2％ KCl in red sausage did not significantly affect its quality (P ＞ 0.05) compared with the control group and resulted in a significantly higher overall consumer acceptance than the other substitution groups (P ＜ 0.05).Addition of CaCl2 significantly decreased texture characteristics and overall consumer acceptance (P ＜ 0.05).Use of 1.8％ NaCl + 1.2％ KCl in red sausage could not only reduce the sodium content but also maintain its quality.关键词
哈尔滨红肠/低钠盐/KCl/CaCl2/品质Key words
Harbin red sausage/low sodium salt/KCl/CaCl2/quality分类
轻工纺织引用本文复制引用
张欢,齐鹏辉,陈倩,孔保华..KCl和CaCl2部分替代NaCl对哈尔滨红肠品质特性的影响[J].肉类研究,2017,31(9):1-6,6.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0401504) （2016YFD0401504）
黑龙江省应用技术研究与开发重点计划项目(GA15B302) （GA15B302）
