食品工业科技2018，Vol.39Issue(7)：197-201,236,6.DOI:10.13386/j.issn1002-0306.2018.07.036
低钠复合腌制剂对干腌咸肉品质的影响
Effects of low sodium composite marinade on the quality of dry cured Bacon
余健 1郇延军1
作者信息
- 1. 江南大学食品学院,江苏无锡 214122
- 折叠
摘要
Abstract
In order to reduce the sodium content without affecting the flavor of dry cured Bacon,the effect of KCl(0～40％)and potassium lactate(0～25％)as NaCl partial substitutes in dry cured Bacon on basic physical and chemical indexes and some sensory parameters(fuzzy mathematic sensory evaluation)were studied;the orthogonal experiments of three factors and three levels were carried out with KCl substitution,potassium lactate substitution and curing time.The results showed that there were no significant differences in the basic physical and chemical indexes of the KCl substitution;the hardness of the potassium lactate substitution was significantly decreasing compared with the control;the optimum conditions were NaCl55％,KCl 30％,potassium lactate 15％,curing time 72 h.In conclusion,the amount of sodium added in the new formula decreased by 45％ and the texture is improved obviously compared with the traditional process.关键词
模糊数学/正交优化/低钠/质构/干腌咸肉Key words
fuzzy mathematics/process optimization/low sodium/textures/dry cured Bacon分类
轻工纺织引用本文复制引用
余健,郇延军..低钠复合腌制剂对干腌咸肉品质的影响[J].食品工业科技,2018,39(7):197-201,236,6.
