摘要
通过添加钠盐替代物开发低钠肉制品选用氯化钾、氯化钙部分替代氯化钠添加到肉制品中,并加入大豆分离蛋白,通过单因素与正交试验,研究生产低钠火腿肠的最佳复合配比。结果显示:替代量分别为28%和8%的氯化钾、氯化钙作为复合替代盐,并添加1.5%的大豆分离蛋白制做的火腿肠品质最好。
In the present study, low-salt pork sausages were created by partial addition of potassium chloride and calcium chloride as salt substitutes in the presence of soy protein isolate （SPI）. Following one-factor-at-a-time experiments, an orthogonal array design was used to establish the optimum formulation of low-salt pork sausages, The results obtained indicated that low-salt pork sausages with 28% potassium chloride, 8% calcium chloride and 1.5% SPI had the best quality.
出处
《肉类研究》
2013年第3期17-21,共5页
Meat Research
基金
淮北市重大科技攻关项目(20120103)
中央高校基本科研业务专项(2012HGQC0017)
关键词
低钠肉制品
氯化钾
氯化钙
大豆分离蛋白
low-salt pork meat
potassium chloride
calcium chloride
soy protein isolate （SPI）
