氯化钙对艾草猪肉脯品质特性的影响

Effect of Substitution Ratio of CaCl_2 for NaCl on Qualities of Pork Jerky with Argy Wormwood

以艾草猪肉脯(PJAW)作为研究对象,考察CaCl2对NaCl的替代比(0～40%)对PJAW色泽、水分活度、pH值与质构的影响。结果显示:CaCl2替代比对PJAW的色泽、水分活度、pH值、硬度和韧性均有显著影响(P<0.05);CaCl2替代NaCl有利于改善PJAW的L*值和质构参数,但会给水分活度和pH值带来不利影响;适宜的CaCl2替代比为30%。

The effect of different substitution ratios （0-40%） of CaC12 for NaC1 on color, Aw, pH and textural properties of pork jerky with argy wormwood （PJAW） was investigated. The results showed that color, Aw, pH, hardness and toughness of the pork jerky were significantly affected by partial substitution of NaCl （P〈0.05）. In addition, this substitution could improve L＊ value and textural properties of P JAW, but had adverse effects on Aw and pH. The suitable substitution ratio was 30%, which could improve the comprehensive quality （based on color, Aw, pH and texture） of PJAW.