减盐条件下卤汤重复使用制作的卤鸭腿理化指标变化规律研究

Study on the change law of physicochemical indexes of duck legs stewed in brine reused under salt reduction conditions

目的 探究减盐(70%NaCl+30%KCl)与不减盐(100%NaCl)条件下卤汤重复使用(反复卤制)时卤鸭腿的理化指标变化规律,以期为减盐条件下卤鸭腿的工业化生产提供一定的理论依据。方法 通过比较减盐条件下卤汤使用不同次数时鸭腿的盐含量、钠与钾离子含量、pH、水分含量、蒸煮损失、粗蛋白含量、脂肪含量、色差和感官评价,探究卤制批次和减盐对卤鸭腿理化指标的影响。结果 卤汤重复使用和减盐卤制对鸭腿的水分含量、蒸煮损失、pH及粗蛋白含量影响不显著(P>0.05)。随着卤汤使用次数的增加,卤鸭腿的脂肪含量不断减少,感官评分不断降低。减盐条件下卤汤使用五次之后与第一次相比鸭腿中的盐含量、钠离子含量、钾离子含量分别减少28.00%、20.78%、7.89%。鸭腿的颜色随着卤汤使用次数的增加逐渐变浅。减盐卤制的鸭腿钠离子含量低于不减盐卤制的鸭腿。结论 卤汤的重复使用对卤鸭腿除钠、钾和盐含量之外的常规理化指标影响较小,卤汤在适当的使用次数之后及时补充包含低钠盐在内的调味料就能保障产品基本理化指标相对稳定,可实现减盐卤鸭腿的持续稳定化生产。

Objective To explore the changes of physicochemical indexes of duck legs stewed when the brine soup is reused(marinated repeatedly)under the conditions of salt reduction(70%NaCl+30%KCl)and normal salt concentration(100%NaCl),in order to provide a theoretical basis for the industrial production of brined duck legs under salt reduction conditions.Methods By comparing the salt content,sodium and potassium ion content,pH,moisture content,cooking loss,crude protein content,fat content,color difference and sensory evaluation of duck legs when the brine was reused different times under reduced salt conditions,the effects of brine reused times and salt reduction on the physicochemical parameters indexes of brined duck legs were explored.Results The effects of reusing brine and reducing salt on the moisture content,cooking loss,pH and crude protein content of the duck legs were not significant(P>0.05).Fat content and sensory score of the stewed duck legs decreased with the increase of brine reused times.Compared to the first time using salt-reduced brine,the salt,sodium and potassium content of the duck legs were reduced by 28.00%,20.78%and 7.89%,respectively,after the 5 times.The color of the duck legs became light with the increasing of reusing brine times.The sodium ion content of duck legs stewed in salt reduced brine was lower than that of normal salt concentration.Conclusion The reuse of brine have little effect on the conventional physicochemical indexes of stewed duck legs except for sodium,potassium and salt content.Timely supplementation of seasonings including low sodium salts after the appropriate time of reusing brine can ensure the relatively stable of basic physicochemical indexes,and achieve the continuous stable production of stewed duck legs with reduced salt.