干腌培根中蛋白质水解和感官特性受用氯化钾部分替代氯化钠的影响。
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
机构信息
National Center of Meat Quality and Safety Control, Synergetic Innovation Cener of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
National Center of Meat Quality and Safety Control, Synergetic Innovation Cener of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Meat Sci. 2014 Mar;96(3):1325-31. doi: 10.1016/j.meatsci.2013.10.037. Epub 2013 Nov 8.
Quadriceps femoris muscle samples (48) from 24 pigs were processed into dry-cured bacon. This study investigated the influence of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on proteolysis and sensory properties of dry-cured bacon. Three salt treatments were considered, namely, I (100% NaCl), II (60% NaCl, 40% KCl), and III (30% NaCl, 70% KCl). No significant differences were observed among treatments in the proteolysis, which was reflected by SDS-PAGE, proteolysis index, amino acid nitrogen, and peptide nitrogen contents. Furthermore, there were no significant differences in the moisture content between control and treatment II, whereas the moisture content in treatment III was significantly higher (p<0.05) in comparison with control (treatment I). The sensory analysis indicated that it was possible to reduce NaCl by 40% without adverse effects on sensory properties, but 70% replacement of NaCl with KCl resulted in bacon with less hardness and saltiness and higher (p<0.05) juiciness and bitterness.
从 24 头猪中采集了 48 个股四头肌肌肉样本，用于制作干腌培根。本研究探讨了部分用氯化钾（KCl）替代氯化钠（NaCl）对干腌培根中蛋白质水解和感官特性的影响。考虑了三种盐处理方式，即 I（100%NaCl）、II（60%NaCl、40%KCl）和 III（30%NaCl、70%KCl）。SDS-PAGE、蛋白水解指数、氨基酸氮和肽氮含量等指标均未显示处理间有显著差异。此外，与对照组相比，处理 II 与对照组之间的水分含量没有显著差异，而处理 III 的水分含量显著升高（p<0.05）。感官分析表明，可将 NaCl 减少 40%而不会对感官特性产生不利影响，但用 KCl 替代 70%的 NaCl 会导致培根的硬度和咸度降低，而嫩度和苦味增加（p<0.05）。
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