低钠盐对牛肉丸加工品质的影响.doc.DOCVIP

低钠盐对牛肉丸加工品质的影响 付丽张秀风党美珠杨宝进皇甫幼宇 河南牧业经济学院食品工程学院河南伊赛牛肉股份 有限公司 将NaCl、KC1、MgCl2、乳酸钾以及酵母提取物按不同配比复合，将制成的低钠复 合盐添加到牛肉丸中，通过对冻藏后牛肉丸的解冻损失、蒸煮损失、水分活度、 质构特性、色差值、贮藏期间的菌落总数及感官指标进行测定，研究低钠复合盐 对产品风味、质地及贮藏性的影响。结果表明:低钠复合盐的最适配比为 1.0%NaC1、0.5%KCl、0. 5%乳酸钾与2. 0%酵母提取物，采用此低钠复合盐加工牛 肉丸能减少产品屮50%的NaCl含量;对于解冻损失、蒸煮损失、咀嚼性、水分活 度、亮度值0?）和红度值（a*）等指标，添加低钠复合盐的牛肉丸均能达到单 纯添加NaCl的作用效果，并能将微生物指标控制在国家标准范围之内，且第4、 5、6处理组牛肉丸的胶凝性显著优于对照组（P〈0.05）:另外，添加一定量的酵 母提取物可以有效改善钾盐带来的不良口感。 关键词： 低钠盐;牛肉丸;氯化钾;质构特性;乳酸钾; 基金：2016年度河南省重大科技专项（161100110700） Effect of Low-Sodium Salt on Quality of Beef Meatballs FU Li ZHANG Xiufeng DANG Meizhu YANG Baojin HUANGPU Youyu College of Food Engineering，Henan University of Animal Husbandry and Economy; Henan Yisai Beef Co. Ltd,; Abstract： In this paper, the thawing loss, cooking loss, water activity, texture, color, aerobic plate count and sensory quality of frozen beef meatballs added wi th different combinations of sodium chloride, potassium chloride, magnesium chloride, potassium lactate and yeast extract as low-sodium salts were determined. The aim was to evaluate the effect of low-sodium salt on the flavor, texture and storability of meatballs. The results showed that the optimum combination was 1. 0% NaCl，0. 5%KC1，0. 5% potassium lactate and 2. 0% yeast extract, which led to a 50% reduction of NaCl content in meatballs. Additionally, the thawing loss, cooking loss, chewiness, water activity, 1? and a* values of meatballs with the low-sodium salt were similar to those observed with the addition of NaCl alone, and the microbiological indices were within the national standard limit. The gelling properties of other combinations were significantly better compared with the control group (P 0. 05) . Furthermore, the addition of a certain amount of yeast extract could effectively improve the bad taste caused by potassium. Keyword： low-sodium salt; beef meatballs; potassium chloride; texture; potassium lactate; 近年来，随着社会竞争的FI益激烈和人们生活节奏的加快，调理肉制品以其味 道鲜美、营养丰富、食用方便等特点而倍受消费者的喜爱。在丙方的一些发达国 家，牛肉一直以来都是消费者的首选