Chuang Li, Jiyong Shi, Chenguang Zhou, Xiaowei Huang, Xiaodong Zhai, Zhikun Yang, Zhihua Li, Xuetao Hu, Yanxiao Li, Jianbo Xiao, Xiaobo Zou
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
Food Chem X. 2023 Sep 16;20:100885. doi: 10.1016/j.fochx.2023.100885. eCollection 2023 Dec 30.
In this study, beef was marinated with different low-sodium salt substitutes and heated and aged by employing superheated steam roasting and traditional roasting to investigate the effects of the various substitutes on the physicochemical properties, texture profile, sensory properties, volatile compounds, microstructural characteristics, and safety of cured and aged beef. Twenty kilograms of beef were arbitrarily divided into five treatments and pickled with different low-sodium salt substitutes. The results revealed no significant differences in saltiness, physicochemical characteristics, texture profile, or volatile compounds between the T2 and T3 and T1 (100% NaCl, T1; 75% KCl + 25% NaCl, T2; 50% KCl + 50% NaCl, T3) samples. Furthermore, the T4 and T5 (50% NaCl + 25% KCl + 20% MgCl + 5% CaCl, T4; 100% yeast extract, T5) samples had lower saltiness than the T1 sample. The plasmolysis percentage and osmotic pressure of the T2 and T3 samples were lower than those of the T1 sample. Therefore, reducing sodium by substituting NaCl with 50% KCl or 75% KCl maintained an acceptable sensory and safety profile for beef consumption.
在本研究中，牛肉用不同的低钠盐替代品腌制，并通过过热蒸汽烘烤和传统烘烤进行加热和陈化，以研究各种替代品对腌制和陈化牛肉的理化性质、质地剖面、感官特性、挥发性化合物、微观结构特征及安全性的影响。将20千克牛肉随机分为5组，用不同的低钠盐替代品进行腌制。结果显示，T2（75%氯化钾+25%氯化钠）和T3（50%氯化钾+50%氯化钠）样品与T1（100%氯化钠，T1）样品在咸味、理化特性、质地剖面或挥发性化合物方面无显著差异。此外，T4（50%氯化钠+25%氯化钾+20%氯化镁+5%氯化钙）和T5（100%酵母提取物，T5）样品的咸味低于T1样品。T2和T3样品的质壁分离百分比和渗透压低于T1样品。因此，用50%氯化钾或75%氯化钾替代氯化钠来减少钠含量，对于牛肉消费而言，能维持可接受的感官和安全特性。
