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KCl部分替代NaCl对猪肉干腌过程中色泽的影响

Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on color of Dry-Cured Meat Products

中文摘要英文摘要

肉色一直是影响消费者购买肉制品的其中一个重要因素,本实验通过KCl部分替代NaCl对猪肉腌制过程中色泽变化进行研究。结果表明:腌制过程中各项指标发生了显著变化(P<0.05),肌红蛋白的三种不同形式的相对含量在各组之间无显著差异(P>0.05);当KCl替代量超高50% 时,a值和感官色泽评定结果显著低于其他组(P<0.05),水分含量显著高于其他组(P<0.05),由此得出当KCl替代量达50% 时对肉色无影响,而当KCl替代量超过50% 时,会使肉色色泽下降。

Meat color has always been an important factor influencing consumers' purchasing of meat products, and this experiment has studied the color change of the pork curing process by using the KCl part instead of NaCl. The results showed that there were significant changes in the parameters of the curing process (P<0.05), and there was no significant difference between the three different forms of myoglobin (P>0.05). When KCl alternative high 50%,the value of a* and color sensory evaluation results were significantly lower than other groups (P<0.05), the moisture content is significantly higher than other groups (P<0.05). It is concluded that there is no effect on meat color when the replacement amount of KCl reaches 50%, When the substitution amount of KCl exceeds 50% , the color of the meat is reduced.

郇延军、余健

畜牧、动物医学生物科学现状、生物科学发展生物科学研究方法、生物科学研究技术

肉色色泽KCl替代干腌过程

meat colourKCl substitutycuring process

郇延军,余健.KCl部分替代NaCl对猪肉干腌过程中色泽的影响[EB/OL].(2018-01-12)[2025-08-18].http://www.paper.edu.cn/releasepaper/content/201801-84.点此复制

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