钠的配方调整及其对干腌兔腿的氧化稳定性和感官质量的影响。
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.
机构信息
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil; Instituto Federal Farroupilha, CEP 98130-000 Júlio de Castillhos, Rio Grande do Sul, Brazil.
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
出版信息
Meat Sci. 2021 Jul;177:108485. doi: 10.1016/j.meatsci.2021.108485. Epub 2021 Mar 3.
The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was evaluated during 90 days of storage at 20 °C by determining pH, redox potential (Eh), and TBARS while overall liking and sensory profile were measured at the beginning of storage. The results indicated that oxidative stability of the dry-cured rabbit legs was not affected by the sodium reformulation. However, TBARS values increased about 15-fold during storage in all treatments. Dry-cured rabbit legs produced with KCl showed lower scores (P < 0.05) for the overall liking and flavor attributes as "astringent flavor", "bitter taste" and "metallic flavor". The addition of MG to products with 50% NaCl reduction provided a liking and a sensory profile similar to the product with 100% NaCl.
本研究旨在评估用 50%的氯化钾（KCl）替代或减少氯化钠（NaCl），并添加谷氨酸单钠（MSG）制作干腌兔腿的氧化稳定性和感官质量。通过测定 pH 值、氧化还原电位（Eh）和 TBARS 值，在 20°C 下贮藏 90 天期间评估氧化稳定性，而在贮藏开始时测定总体喜好度和感官特性。结果表明，钠的配方改革并没有影响干腌兔腿的氧化稳定性。然而，在所有处理中，TBARS 值在贮藏期间增加了约 15 倍。用 KCl 生产的干腌兔腿在总体喜好度和风味属性方面的评分较低（P<0.05），如“收敛味”、“苦味”和“金属味”。在减少 50%NaCl 的产品中添加 MSG 可提供与 100%NaCl 产品相似的喜好度和感官特性。
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