响应面法优化盐焗鸡腿的低钠复合盐配方及挥发性风味物质分析

Optimization of Low-sodium Compound Salt Formula for Salt-baked Chicken Thighs by Response Surface Methodology and Analysis of Volatile Flavor Compounds

为开发一种品质不变但钠含量较低的盐焗制品,本文选取氯化钾、乳酸钙和酵母抽提物进行单因素实验,通过模糊数学感官评价、色差和质构得到最佳替代比,再以响应面试验进行优化,根据实际可操作性调整并得到低钠复合盐的最佳配方,然后使用气相色谱-离子迁移谱检测盐焗鸡腿中的挥发性风味物质。结果表明,响应面法优化得到最佳配方为氯化钾30%、乳酸钙9%、酵母抽提物10%。此时盐焗鸡腿的感官评分为92.00分,黄度为38.43,咀嚼性为796.66 g,接近模型预测值。与对照组相比,钠含量降低了37.29%,钾离子与钙离子含量显著增加(P<0.05),重要风味物质(如2-庚酮、苯甲醛单体、壬醛等)含量增加。使用该配方制作盐焗鸡腿,能显著降低钠含量(P<0.05),保证其原有风味与品质,可为制作低钠肉制品提供一定的技术指导。

In order to develop a salt-baked product with unchanged quality and low-sodium,potassium chloride,calcium lactate and yeast extract were selected for single-factor experiment.And the best substitution ratio was obtained through fuzzy mathematical sensory evaluation score,chromatic aberration and texture.And optimization was carried out by response surface experiment.The best formula of low sodium compound salt was obtained according to the actual operation.Then gas chromatography-ion mobility spectrometry was used to detect volatile flavor compounds in salt-baked chicken thighs.The results showed that the optimal formula optimized by response surface was 30%potassium chloride,9%calcium lactate,and 10%yeast extract.The sensory score of the salt-baked chicken thighs was 92.00,the yellowness was 38.43,and the chewiness was 796.66 g,which was close to the predicted value of the model.Compared with the control group,the sodium content decreased by 37.29%,K^(+) and Ca^(2+) content increased significantly(P<0.05),and the content of important flavor compounds(such as 2-Heptanone,M-Benzaldehyde,Nonanal,etc)increased.Using this formula to make salt-baked chicken thighs can significantly reduce the sodium content(P<0.05),ensure its original flavor and quality and provide certain theoretical guidance for making low-sodium products.