低钠盐酱牛肉贮藏品质的变化

Changes of Storage Quality of Sauced Beef with Low Sodium Salt

本试验以冷鲜牛肉为原料,使用NaCl、MgCl2、KCl、乳酸钾和酵母提取物按照不同比例配制成的复合低钠盐加工酱牛肉,以2%NaCl加工的酱牛肉为对照组,研究低钠盐酱牛肉于0~4℃下贮藏第1、3、5、7、9 d时菌落总数、质构(硬度、弹性、咀嚼性)、蒸煮损失率、色差(L*值和a*值)及感官品质的变化。结果表明:复合低钠盐配比为1.0%NaCl、0.3%KCl、0.3%MgCl2、0.4%乳酸钾、1.0%酵母提取物时加工酱牛肉,第7 d时菌落总数在国标允许范围内;硬度、弹性、咀嚼性以及蒸煮损失率均与对照组无显著差异(P>0.05);a*值与对照组差异不显著(P>0.05),且优于对照组;口感及弹性评分与对照组最接近(P>0.05),色泽、组织状态及总体可接受性均与对照组无显著差异(P>0.05)。用此配比低钠盐加工的酱牛肉能达到传统钠盐酱牛肉相同的品质,并使钠盐含量降低50%,为消费者提供一种更加健康的肉制品。

In this experiment,chilled beef was used as raw material,and the compound low sodium salt with the different proportion of NaCl,MgCl2,KCl,lactic acid potassium and yeast extract mixture were used to process sauced beef,sauced beef processed with 2%NaCl as the control group,the change of total number of colonies,quality and structure(hardness,elasticity,chewiness),cooking loss,the color difference(L*value and a*value)and organoleptic quality of the low sodium salt sauced beef in 0~4℃under storage 1,3,5,7,9 d were researched.The test results showed that the ratio of the compound low sodium salt ratio was 1.0%NaCl,0.3%KCl,0.3%MgCl2,0.4%potassium lactate,1.0%yeast extract,and the total number of colonies was within the allowable range of the national standard on the 7th day;There was no significant difference between the group and the control group in hardness,elasticity,chewability and cooking loss(P>0.05),and a*value had no significant difference with the control group(P>0.05),which was better than that of the control group;The texture and elasticity scores were nearest to that of the control group(P>0.05),and there was no difference in color,tissue and overall acceptability(P>0.05).Sauced beef processed using this ratio of low sodium salt could achieve the same quality as traditional sodium-salted sauced beef,and the content of sodium was reduced by 50%.This study would provide a healthier meat product for consumers.