Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content

被引：6
作者：
Zhang, Dong [1 ]
Li, Hongjun [1 ,2 ]
He, Zhifei [1 ,2 ]
机构：
[1] Southwest Univ, Coll Food Sci, 2 Tiansheng Rd, Chongqing 400715, Peoples R China
[2] Southwest Univ, Chongqing Engn Res Ctr Reg Food, 2 Tiansheng Rd, Chongqing 400715, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2020年 / 16卷 / 03期
基金：
国家重点研发计划;
关键词：
Chinese bacon; NaCl substitutes; KCl; calcium ascorbate; physicochemical and sensory properties; FERMENTED COOKED SAUSAGES; SENSORY PROPERTIES; SALT REDUCTION; PHYSICOCHEMICAL CHARACTERISTICS; PARTIAL REPLACEMENT; DISODIUM GUANYLATE; LIPID OXIDATION; MASS-TRANSFER; PORK SAUSAGE; QUALITY;
D O I：
10.1515/ijfe-2019-0123
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated the combined effects of sodium chloride (NaCl) substitutes, including potassium chloride (KCl) and calcium ascorbate, on physicochemical and sensory properties of low-sodium Chinese bacon. When KCl replaced 40 % NaCl, it had no significant (P > 0.05) effect on the physicochemical properties but had a certain effect on the sensory score. Using 30 % KCl and with 10 % calcium ascorbate (T2 group) replacing 40 % NaCl had good color score (6.73) and the overall acceptability score (6.90) was the highest in the experimental group. The color score of T2 group was significantly (P < 0.05) higher than that of control group (6.33). However, there was no significant difference (P > 0.05) in the overall acceptability score between the T2 group (6.90) and the control group (7.00). Therefore, a compound salt consisting of KCl and calcium ascorbate can be used in Chinese bacon, leading to sodium content about 40 % reduction.
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页数：12
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