摘要
以干腌腊肉为研究对象,分析20%~50%(替代比) KCl替代Na Cl对腊肉脂肪氧化和脂肪酸组成的影响。结果表明,随着替代比例增加,腊肉Na+含量降低(p <0. 01);替代组腊肉的POV和TBA值降低(p <0. 01),有利于提高腊肉抗氧化特性。但是,KCl部分替代Na Cl后,腊肉的肌内总脂、磷脂含量降低,游离脂肪酸含量增加;替代组腊肉的C16∶0、C16∶1和C18∶1含量增加,C18∶2含量降低,且C16∶0、C16∶1含量随替代比例增加而增加(p <0. 01),C18∶2含量随替代比增加而降低(p <0. 01);随替代比增加,MUFA含量增加(p <0. 01)、PUFA含量降低(p <0. 01)。因此,KCl部分替代Na Cl会导致腊肉脂肪酸产生显著变化,进而会影响腊肉食用品质。
KCl was used to partially replace NaCl(20%-50%)in dry-cured meat,and its effect on lipid oxidation and fatty acid composition was studied.The results showed that the Na+content in cured meat decreased significantly(p<0.01)with the substitution ratio increasing,the POV and TBA values of substitute group decreased significantly(p<0.01)and were bneficial to improve the antioxidant properties of bacon.However,when NaCl was replaced by KCl,the content of intramuscular total lipids and phospholipids decreased,and free fatty acids content increased.Also,compared with the control group,the content of C16∶0,C16∶1 and C18∶1 of substitute group was higher,the content of C18∶2 of substitute group was lower,and with the increase of substitution ratio,the content of C16∶0 and C16∶1 increased significantly(p<0.01),and C18∶2 content decreased significantly(p<0.01).Furthermore,with the substitution ratio increased,the content of MUFA increased significantly(p<0.01),and the content of PUFA decreased significantly(p<0.01).Therefore,after partial replacement of NaCl with KCl,the fatty acid of bacon changed significantly,and this will affect the flavor of bacon.
作者
张维悦
夏杨毅
侯佰慧
何翠
ZHANG Wei-yue;XIA Yang-yi;HOU Bai-hui;HE Cui(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第9期156-162,共7页
Food and Fermentation Industries
基金
公益性行业(农业)科研专项<原料理化特性对传统腌腊肉制品品质的影响研究与示范>(201303082-7)
关键词
腊肉
KCl替代
脂肪氧化
脂肪酸
cured meat
replacement of KCl
lipid oxidation
fatty acid
作者简介
张维悦,硕士研究生;夏杨毅博士为通讯作者,E-mail:65835 5128@qq.com。
