低钠滩羊肉粒替代盐配方优化研究

Study on the Optimization of Salt Substitution Formula of Low-sodium Tan Sheep Meat Granules

为优化低钠滩羊肉粒的复合配方,以滩羊肉为研究对象,用不同替代比的氯化钾、乳酸钙和谷氨酸钙对滩羊肉进行处理,于(4±1)℃条件下干腌12 h,煮制30 min放至室温后探究其对滩羊肉粒理化品质(色差值、感官评分、水分含量、质构和离心损失)的影响。在单因素试验基础上,以滩羊肉粒感官评分和水分含量为响应指标,通过响应面试验得出滩羊肉粒的复合配方。结果表明,滩羊肉粒的复配盐配方为氯化钾添加量31%,乳酸钙添加量11%,谷氨酸钙添加量5%。此时,滩羊肉粒感官评分为84.24分,水分含量为67.52%,与预测值接近,在最佳复配比下滩羊肉粒中47%氯化钠被替代。使用氯化钾、乳酸钙和谷氨酸钙复配可以有效保持减盐后滩羊肉粒的品质。

To optimize the compound formula of low sodium Tan sheep meat granules.The Tan sheep meat was treated with different replacement ratios of potassium chloride,calcium lactate and calcium glutamate.The meat was marinated for 12 h at(4±1)℃and cooked for 30 min.The effects on physicochemical quality(color difference,sensory score,moisture content,texture and centrifugal loss)of Tan sheep meat granules were explored.Based on the single factor experiment,the sensory score and moisture content of Tan sheep meat granules were used as response indexes,and the compound formula was obtained through response surface test.The results showed that the compound salt formula of Tan sheep meat granules was potassium chloride replacement ratio of 31%,calcium lactate replacement ratio of 11%,calcium glutamate replacement ratio of 5%.At this time,the grain sensory score of Tan sheep meat granules was 84.24,the moisture content was 67.52%,which were close to the predicted value.Under the optimal complex ratio,47%sodium chloride in was replaced.The combination of potassium chloride,calcium lactate and calcium glutamate could effectively maintain the quality of Tan sheep meat grain after salt reduction.