用 KCl 替代 NaCl 对低水分马苏里拉干酪化学成分和功能特性的影响。
The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.
机构信息
School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
出版信息
J Dairy Sci. 2011 Aug;94(8):3761-8. doi: 10.3168/jds.2010-4103.
The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time.
研究了用 KCl 替代 NaCl 对低水分马苏里拉奶酪（LMMC）的化学成分、有机酸组成、可溶性钙和功能特性的影响。测定了功能特性（熔融性和褐变）、有机酸组成和化学成分。在相同的贮藏期和相同的盐处理下，实验奶酪的化学成分没有显著差异。用 3NaCl:1KCl、1NaCl:1KCl 和 1NaCl:3KCl 腌制的 LMMC 的熔融性明显高于只用 NaCl（对照）。在贮藏过程中，可溶性 Ca 和 P 的含量显著增加，不同盐处理之间无显著差异。在同一贮藏时间，不同盐处理的有机酸组成没有差异。
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