Gong Honghong, Deng Yushi, Jiang Jingjiao, Hu Xiaopeng, Zhou Yuanhua, Zhang Yunhua, Liu Jingyang, Sun Weiqing
College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
Meat Sci. 2024 Jun;212:109453. doi: 10.1016/j.meatsci.2024.109453. Epub 2024 Feb 23.
Magnetic field combined with calcium chloride (CaCl,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0-10%) by CaCl in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince. It is desired to drive the application of magnetic field and CaCl in low-sodium meat processing in this way. Results showed that the cooking yield, color, hardness, elasticity, mouthfeel, apparent texture, and orderliness of protein conformation of all minced pork were improved as compared to the control group, while the electron nose response values of their volatile sulfides and nitrogen oxides were decreased. In particular, the best edible quality and perceived salty intensity of minced pork gel was obtained by using CaCl in place of 5% NaCl under magnetic field mediation. In addition, energy dispersive X-ray spectroscopy scans showed that the reduced NaCl treatment by magnetic field combined with CaCl could increase the signal intensity of sodium in minced pork matrices to some extent. Magnetic field-mediated substitution of NaCl for CaCl treatment was also found to be favorable for inducing the transition of the protein secondary structure from an irregularly coiled to a β-folded structure (demonstrated by infrared spectroscopy). In short, magnetic fields combined with CaCl instead of NaCl was a highly promising method of producing low-NaCl meats.
磁场结合氯化钙（CaCl₂）处理是一种极具潜力的降低肉类中氯化钠（NaCl）含量的技术。因此，本文研究了在磁场（3.8 mT）作用下，用氯化钙替代0-10%氯化钠添加量对低盐猪肉糜食用品质的影响。期望通过这种方式推动磁场和氯化钙在低钠肉类加工中的应用。结果表明，与对照组相比，所有猪肉糜的蒸煮产率、色泽、硬度、弹性、口感、表观质地和蛋白质构象有序性均得到改善，而其挥发性硫化物和氮氧化物的电子鼻响应值降低。特别是，在磁场介导下，用氯化钙替代5%氯化钠时，猪肉糜凝胶获得了最佳的食用品质和感知咸度。此外，能量色散X射线光谱扫描显示，磁场结合氯化钙降低氯化钠处理可在一定程度上提高猪肉糜基质中钠的信号强度。还发现磁场介导的用氯化钙替代氯化钠处理有利于诱导蛋白质二级结构从不规则卷曲向β折叠结构转变（红外光谱证实）。简而言之，磁场结合氯化钙替代氯化钠是一种极具潜力的生产低氯化钠肉类的方法。
