摘要
选用乳酸钙部分替代传统的钠盐,在钠盐使用总量1.5%的前提上,按照氯化钠摩尔质量的20%、30%、40%、50%设计乳酸钙的替代比,单因素试验观察不同替代比对鸭肉干色泽、质构、风味和水分活度的影响。结果表明,乳酸钙替代氯化钠可显著提高鸭肉干产品的硬度、咀嚼性、亮度L值和黄度b值,并显著降低鸭肉干的水分活度(P<0.05),有利于延长产品的货架期;但过量使用乳酸钙,会对鸭肉干的感官品质带来负面影响,适宜的替代比为20%～30%。因此,合理选择乳酸钙的替代比,将有利于降低传统钠盐的使用量。
The development of low-salt meat products is one of the most important topics in modern meat industry. The application of suitable salt substitutes is an effective strategy. Herein, calcium lactate was chosen to replace part of NaCl. A series of substitution ratios such as 20%, 30%, 40% and 50% according to molarity based on 1.5% total sodium were investigated. Effect of calcium lactate as NaCl substitution at various ratios on color, texture, sensory evaluation and activity of water in duck jerky were studied. Results indicated that calcium lactate resulted in a significant increase in hardness, chewiness, brightness and yellowness of duck jerky, and an obvious decrease in activity of water （P 0.05）, which was beneficial to shelf life of products. However, excessive calcium lactate would result in a negative effect on sensory evaluation of duck jerky. The optimal substitution ratio was 20%-30%. Therefore, a suitable substitution ratio of calcium lactate will be helpful for developing low-salt meat products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期70-73,共4页
Food Science
基金
2008安徽省重大科技攻关计划项目(080103010180)
关键词
氯化钠
替代
乳酸钙
鸭肉干
sodium chloride
substitution
calcium lactate
duck jerky
