Effect of calcium ascorbate as sodium chloride substitute on the quality of pork
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摘要: 以猪里脊肉为研究对象,分别以氯化钠质量体积浓度(w/v)替代比为5%、10%、15%、20%的抗坏血酸钙替代腌制液中的氯化钠,研究抗坏血酸钙在肉制品中作为氯化钠替代物的可能性。研究表明:不同替代比的抗坏血酸钙对里脊肉的蒸煮损失、产品得率和持水性无显著影响(p>0.05);抗坏血酸钙能显著提高里脊肉的a*值,使L*值显著降低(p<0.05),而对b*值无显著影响(p>0.05);抗坏血酸钙能显著提高里脊肉内聚力,而对硬度、弹性、回复性和咀嚼性无显著影响(p>0.05);同时抗坏血酸钙部分替代氯化钠后对里脊肉感官品质无显著影响(p>0.05)。抗坏血酸钙在肉制品中不影响肉制品品质,可作为氯化钠的替代物减少猪肉中的食盐添加量。Abstract: The purpose of this study was to evaluate the potential of calcium ascorbate used as a partial substitute for sodium chloride( Na Cl) in raw material. Pork tenderloin was used as the research object in this study and the percent of substitution of calcium ascorbate were 5%,10%,15%,20% with an equivalent ionic strength to that of the control.Results showed that calcium ascorbate had no significant effect on cooking loss,products yielding,water holding capacity( p > 0.05).A significant increase in redness and cohesiveness and a significant decrease in lightness,and no significant differences in hardness、springiness、resilience、chewiness and sensory evaluation were observed among the treatment and the control group. Calcium ascorbate can be used as a substitute to reduce the Na Cl content in meat products while maintaining the quality of meat products,and the optimal ratio was10% ~15%.
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Keywords:
- pork tenderloin /
- calcium ascorbate /
- sodium chloride substitution /
- quality
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