肉类研究2025，Vol.39Issue(4)：1-10,10.DOI:10.7506/rlyj1001-8123-20241028-282
不同金属盐组合物替代钠盐对干腌猪颈肉内源酶系调控及质构品质的影响
Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa
摘要
Abstract
In order to reduce the sodium content of dry-cured pork coppa,partial replacement of other chloride salts was applied.The effect of different replacement schemes on the regulation of endogenous enzymes and texture quality of dry-cured pork coppa was investigated by evaluating the physicochemical properties,protein degradation,free amino acids composition,endogenous protease activity,and texture characteristics during the manufacturing process.The results showed that arginine aminopeptidase activity,leucine aminopeptidase activity,proteolysis,and springiness increased in the 75%NaCl+15%KCl+5%CaCl2+5%MgCl2 group as compared to the control group(100%(m/m)NaCl).The water activity decreased,and proteolysis,taste amino acid content,leucine aminopeptidase activity,dipeptidyl peptidase I,and dipeptidyl peptidase IV activities increased in the 75%NaCl+15%KCl+5%CaCl2+5%ZnCl2 group relative to the control group.The 75%NaCl+15%KCl+5%MgCl2+5%ZnCl2 group showed enhanced proteolysis,augmented activities of alanine aminopeptidase,arginine aminopeptidase,leucine aminopeptidase,and dipeptidyl peptidase I,and reduced product hardness.The above results indicated that partial replacement of NaCl with the selected combinations of KCl,CaCl2,MgCl2,and ZnCl2 reduces the sodium content of dry-cured pork coppa while guaranteeing product quality.关键词
干腌肉/猪颈肉/金属盐替代/低钠盐/品质调控Key words
dry-cured meat/pork coppa/sodium salt substitution/low sodium salt/quality regulation分类
轻工纺织引用本文复制引用
高航,张欣,席丽琴,李家鹏,陈曦,熊苏玥,王守伟..不同金属盐组合物替代钠盐对干腌猪颈肉内源酶系调控及质构品质的影响[J].肉类研究,2025,39(4):1-10,10.基金项目
国家自然科学基金面上项目(32172248) （32172248）
泰山产业领军人才工程资助项目 （）
