肉类研究2017，Vol.31Issue(6)：24-28,5.DOI:10.7506/rlyj1001-8123-201706005
KCl部分替代NaCl对低钠盐肉脯质量的影响
Effect of NaCl Partly Replaced by KCl on the Quality of Low-Sodium Pork Jerky
摘要
Abstract
Potassium chloride (KCl) and sodium chloride (NaCl) contain ions of the same valence and possess similar physicochemical properties, and so KCl is often used to replace NaCl in low-sodium foods. In this study, we investigated the effect of partial replacement of NaCl by KCl in pork jerky on the product yield, water content, shearing force, water activity and color. Meanwhile, the distribution of transverse relaxation time (T2) in the tested samples was examined by low-field nuclear magnetic resonance (LF-NMR). The results showed that with increasing proportion of NaCl replacement by KCl, the product yield and water content significantly declined (P < 0.05), and shearing force significantly increased (P < 0.05), but water activity, color parameters redness (a*) and lightness (L*) did not change significantly (P > 0.05). In addition, the transverse relaxation time constants T21 and T22 significantly increased (P < 0.05), indicating enhanced water mobility and reduced water holding capacity of pork jerky. KCl was suitable to replace 20%–30% NaCl in low-sodium pork jerky, resulting in higher sensory quality and acceptability.关键词
KCl/NaCl/低钠盐肉脯/质量Key words
potassium chloride/sodium chloride/low-sodium pork jerky/quality分类
轻工纺织引用本文复制引用
陈佳新,逄晓云,夏秀芳,孔保华..KCl部分替代NaCl对低钠盐肉脯质量的影响[J].肉类研究,2017,31(6):24-28,5.基金项目
黑龙江省应用技术研究与开发重点计划项目(GA15B302) （GA15B302）
