L-赖氨酸和山梨糖醇复配改善低钠替代盐调理牛肉品质作用研究

Effect of L-Lysine and Sorbitol on Improving the Quality of Beef Prepared with Low-Sodium Substitute Salt

在之前研究确定的替代盐配方基础上,为进一步改善替代盐在某些程度上造成的品质缺陷,使用L-赖氨酸和山梨糖醇与低钠替代盐(20%乳酸钾、10%抗坏血酸钙和10%氯化镁)进行复配,改善低钠替代盐调理牛肉的品质。结果表明:一定比例的L-赖氨酸和山梨糖醇能够提升调理牛肉的烹饪产率,改善产品的质构特性,降低剪切力、硬度、咀嚼性,在保持替代盐组喜好度的基础上,同时提高产品软嫩、多汁的感官特性。通过主成分分析综合评定,0.2%L-赖氨酸和4%山梨糖醇为最佳的复配比例。该配方能够为开发低钠替代盐调理牛肉提供参考。

Based on the formula of substitute salt determined in the previous study,in order to further improve the quality defects caused by substitute salts to some extent,L-lysine and sorbitol were combined with low-sodium substitute salt (20% potassium lactate,10% calcium ascorbate and 10% magnesium chloride) to improve the quality of beef prepared with low-sodium substitute salt.The results showed that a certain proportion of L-lysine and sorbitol could improve the cooking yield of prepared beef,improve the texture characteristics of the product,reduce the shear force,hardness and chewiness,and improve the sensory characteristics of the product,tenderness and succulence,while maintaining the preference of the substitute salt group.Through the comprehensive evaluation of principal component analysis,0.2% L-lysine and 4% sorbitol were the best mixture proportion.This formula can provide a reference for developing low-sodium substitute salt prepared beef.