低钠复合替代盐对午餐肉品质特性的影响

Effect of Low⁃Sodium Compound Replacement Salt on Quality Characteristics of Luncheon Meat

在当今追求健康生活的社会中,减少大宗肉制品中的钠含量已成为一项必不可少的措施。该研究以低钠午餐肉为预期产品,通过单因素试验探究KCl替代量20%~50%、CaCl_(2)替代量10%~25%、MgCl_(2)替代量5%~20%对午餐肉多方面品质的影响。以感官评分为目标值,通过正交试验获得复合盐复配的最优替代为KCl 30%、CaCl_(2)15%、MgCl_(2)10%,其感官评分为9.2,高于其它替代组。微观结构结果表明,复合盐替代午餐肉较未替代组具有相似的均匀致密结构。研究结果可为减盐和提升午餐肉产品功能特性的双重效果的实现提供一定参考。

Reducing sodium content in bulk meat products has become an essential measure in society pursu⁃ing a healthy life nowadays.In this study,low⁃sodium luncheon meat was used as the expected product,and the effects of 20%-50%KCl replacement,10%-25%CaCl_(2)replacement,and 5%-20%MgCl_(2)replacement on the multifaceted quality of luncheon meat were investigated by single⁃factor test.With sensory score as the target value,the optimal replacement of compound salt was obtained by orthogonal test as follows:30%KCl,15%CaCl_(2),and 10%MgCl_(2),which had a sensory score of 9.2 points,higher than other replacement groups.The mi⁃crostructural results showed that the luncheon meat with replaced compound salt had a similar homogeneous and dense structure compared to the non⁃replaced group.This study provides certain reference for reduce salt and enhance the functional properties of luncheon meat products.