摘要
本课题采用新型的腊肉加工工艺,在盐添加量为原料肉2.5%的基础上,分别以20%、30%、40%、50%、60%的氯化钾替代氯化钠。通过对腊肉理化性质及感官指标的测定分析,研究氯化钾不同替代量对腊肉品质的影响,同时对降低腊肉钠盐含量的工艺可行性进行了探讨。研究结果表明,在保证腊肉产品风味品质和卫生质量的情况下,氯化钾替代氯化钠的最佳替代量为40%。
Adopting the newly processing technic in larou, the total amount of 2.5% salt was added in pickled, and 20%, 50%, 40%, 50% and 60% of potassium chloride substituted sodium chloride. Through pHysical and chemical property and sensory index sign analysis, the effect that different proportion of potassium chloride substituted for sodium chloride was studied and the feasibility of reduced sodium chloride in cured-pork pickle was discussed. Considered with the requirements of flavor and sanitation, the optimal proportion of potassium chloride was 40%.
出处
《肉类研究》
2005年第9期44-47,共4页
Meat Research
基金
国家"十五"科技攻关项目
NO.2001BA501A24-01
