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中国精品科技期刊2020
王雨祺,许必锋,蔡克周,等. 低钠配方对酱牦牛肉食用品质及氧化特性的影响[J]. 食品工业科技,2024,45(14):1−9. doi: 10.13386/j.issn1002-0306.2023080235.
引用本文: 王雨祺,许必锋,蔡克周,等. 低钠配方对酱牦牛肉食用品质及氧化特性的影响[J]. 食品工业科技,2024,45(14):1−9. doi: 10.13386/j.issn1002-0306.2023080235.
WANG Yuqi, XU Bifeng, CAI Kezhou, et al. Effects of Low Sodium Formula on Edible Quality and Oxidation Characteristics of Sauced Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(14): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080235.
Citation: WANG Yuqi, XU Bifeng, CAI Kezhou, et al. Effects of Low Sodium Formula on Edible Quality and Oxidation Characteristics of Sauced Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(14): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080235.

低钠配方对酱牦牛肉食用品质及氧化特性的影响

Effects of Low Sodium Formula on Edible Quality and Oxidation Characteristics of Sauced Yak Meat

  • 摘要: 为了探究不同低钠配方对牦牛肉制品食用品质及氧化特性的影响,明确酱牦牛肉制品腌制的最佳复合盐比例。本试验以牦牛前腿肉为主要原料,用添加不同比例的氯化钾(KCl)和焦磷酸钠替代部分NaCl对肉样进行腌制,分析不同比例低钠复合盐对酱牦牛肉出品率、食用品质、脂质氧化和蛋白氧化等各项指标的影响,并优化得到钠盐复合替代物最佳复配比例。结果表明,随着焦磷酸钠和KCl替代量的不断增加,产品的出品率显著增加(P<0.05),肉色及其稳定性显著提高(P<0.05);与完全使用NaCl腌制的空白组相比各组TBARS值均呈显著降低趋势(P<0.05),各组羰基含量均低于空白组,且呈显著下降趋势(P<0.05),巯基含量的下降受到显著抑制(P<0.05),脂质氧化和蛋白氧化程度被显著抑制(P<0.05)。综上所述,利用焦磷酸钠和KCl替代量部分NaCl时,酱牦牛肉的食用品质提升、氧化程度降低,当复合盐比例为NaCl含量50%、KCl含量30%、焦磷酸钠含量20%时效果最佳。本研究结果为改善低钠牦牛肉制品品质提供了一定数据支持和新的思路。

     

    Abstract: This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) and sodium pyrophosphate were incorporated to partially replace sodium chloride (NaCl) during the marination process. The objective was to assess the effects of these low-sodium composite salts on yield, edible quality, lipid oxidation, and protein oxidation of yak meat in sauce, while also determining the optimal ratio of composite substitutes for sodium salts. The findings revealed that an increasing substitution of sodium pyrophosphate and KCl resulted in a significant increase in product yield (P<0.05) and improved meat color and stability (P<0.05). Moreover, the TBARS values of all groups exhibited a significant decrease compared to the blank group (P<0.05). The carbonyl contents of all groups were lower than those of the blank group, demonstrating a significant decrease (P<0.05). Additionally, the decrease in sulfhydryl contents was significantly inhibited (P<0.05). Overall, the degree of lipid oxidation and protein oxidation was significantly reduced (P<0.05). In conclusion, the substitution of sodium pyrophosphate and KCl for NaCl led to enhanced sensory quality of yak meat and reduced oxidation. The most optimal outcome was observed when the compound salt ratio was 50% NaCl, 30% KCl, and 20% sodium pyrophosphate. These findings provide valuable data support and novel insights for enhancing the quality of low-sodium yak meat products.

     

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