Universidade Estadual de Campinas, (UNICAMP), Faculdade de Engenharia de Alimentos, 13083-862 Campinas, São Paulo, Brazil.
Universidade Estadual de Campinas, (UNICAMP), Faculdade de Engenharia de Alimentos, 13083-862 Campinas, São Paulo, Brazil.
Meat Sci. 2020 Jan;159:107911. doi: 10.1016/j.meatsci.2019.107911. Epub 2019 Aug 29.
The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl) in the characteristics of salted meat was investigated. Proximate composition, physicochemical properties (pH, water activity, lipid oxidation), instrumental analysis (color, shear force), microbiological analysis (total counts, lactic acid bacteria counts, thermally tolerant coliforms, and total coliforms) and sensory evaluation (120 consumers) were performed. The partial replacement of NaCl by KCl and CaCl significantly reduced the sodium content of salted meat treatments, while lysine and yeast extract minimized the negative sensory effects due to the addition of KCl and CaCl. The addition of lysine and yeast extract increased the sensory acceptance and decreased rancid aroma, salty taste, and aftertaste of salted meat made with a blend of NaCl + KCl + CaCl with no differences in the physiochemical quality parameters. Moreover, the treatments made with the blend NaCl + KCl exhibited characteristics similar to traditional salted meat formulations.
研究了部分还原氯化钠（NaCl）以及在腌肉特性中使用赖氨酸、酵母提取物和替代盐氯化钾（KCl）和氯化钙（CaCl）的效果。进行了常规成分分析、理化性质（pH 值、水分活度、脂质氧化）、仪器分析（颜色、剪切力）、微生物分析（总计数、乳酸菌计数、耐热大肠菌群和总大肠菌群）和感官评价（120 名消费者）。用 KCl 和 CaCl 部分替代 NaCl 可显著降低腌肉处理品的钠含量，而赖氨酸和酵母提取物则最大限度地减少了由于添加 KCl 和 CaCl 而产生的负面感官影响。添加赖氨酸和酵母提取物增加了感官接受度，降低了腌肉的腐臭气味、咸味和回味，用 NaCl+KCl+CaCl 混合制成的腌肉在理化质量参数方面没有差异。此外，用混合 NaCl+KCl 制成的处理品具有类似于传统腌肉配方的特性。
