乳酸钾和抗坏血酸钙作为氯化钠替代品对低钠法兰克福香肠理化及感官特性的联合影响。
Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
机构信息
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea.
出版信息
Meat Sci. 2014 Jan;96(1):21-5. doi: 10.1016/j.meatsci.2013.06.022. Epub 2013 Jun 22.
The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate (K-lactate) and calcium ascorbate (Ca-ascorbate), on the physicochemical and sensory characteristics of low-sodium frankfurter sausage (1.2% content of NaCl). Sausages produced with 40% substitution of NaCl with combined K-lactate and Ca-ascorbate showed a higher value of lightness (P<0.001) than sausages containing 2.0% content of NaCl (control). However, the sensory panels were unable to distinguish a difference in color intensity between the control and treatment groups. Frankfurter sausages produced with 30% K-lactate and 10% Ca-ascorbate exhibited similar water-holding capacity, textural properties, and organoleptic characteristics (P>0.05) when compared to control sausages. Thus, the use of these salt mixtures is a good way to reduce the NaCl content in meat products while maintaining the quality of meat products. These results may be useful in developing low-sodium meat products.
本研究旨在评估氯化钠（NaCl）替代品，包括乳酸钾（K-乳酸盐）和抗坏血酸钙（Ca-抗坏血酸）的组合效应对低钠法兰克福香肠（NaCl 含量 1.2%）的物理化学和感官特性的影响。用 40%的 NaCl 与 K-乳酸盐和 Ca-抗坏血酸的混合物替代后，香肠的亮度值更高（P<0.001），而含 2.0%NaCl（对照）的香肠则更低。然而，感官小组无法区分对照组和处理组之间颜色强度的差异。与对照组香肠相比，用 30%K-乳酸盐和 10%Ca-抗坏血酸制成的法兰克福香肠的持水力、质地和感官特性（P>0.05）相似。因此，使用这些盐混合物是减少肉制品中 NaCl 含量的一种很好的方法，同时保持肉制品的质量。这些结果可能对开发低钠肉制品有用。
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