Issue 03
Turn off MathJax
Article Contents
LIN Jing, LIU Bin, LI Song-lin. Study on the influence of potassium,calcium and magnesium chloride as partial substitute for salt on the quality of air- dried chicken[J]. Science and Technology of Food Industry, 2016, (03): 105-109. doi: 10.13386/j.issn1002-0306.2016.03.013
Citation: LIN Jing, LIU Bin, LI Song-lin. Study on the influence of potassium,calcium and magnesium chloride as partial substitute for salt on the quality of air- dried chicken[J]. Science and Technology of Food Industry, 2016, (03): 105-109. doi: 10.13386/j.issn1002-0306.2016.03.013

Study on the influence of potassium,calcium and magnesium chloride as partial substitute for salt on the quality of air- dried chicken

doi: 10.13386/j.issn1002-0306.2016.03.013
  • Received Date: 2015-04-29
  • The influence of partial replacement of salt by mixtures of KCl,Ca Cl2 and Mg Cl2 on the quality of air- dried chicken was studied.And the chicken samples were salted with Na Cl,which was substituted by different proportion of KCl,Ca Cl2 and Mg Cl2,for 3 days at 4 ℃,and then dry-ripened at 15 ℃ for 3 days.The p H,color,texture,TVBN,moisture content and sensory characteristics were determined on chicken breast afterwards.Results indicated that p H of samples of all replacement groups were decreased significantly( p < 0.05) compared with those of control( 100% Na Cl). However,moisture content,shear force and TVBN values of the three replacement groups were significantly( p < 0.05) higher than the control. And there were no significant differences( p > 0.05) in luminance,redness and yellowness between the replacement groups and the control. With the decrease of the proportion of Na Cl and the increase of the content of KCl,apparent bitterness was tasted in the samples compared to the control,which had a negative effects on sensory characteristics.These results suggested that a suitable substitution ratio of KCl,Ca Cl2 and Mg Cl2 was helpful for reducing additive amount of sodium salt,while maintaining the original sensory quality of air- dried chicken.
  • loading
  • [1]
    周光宏.畜产食品加工学[M].北京:中国农业大学出版社,2002.
    [2]
    Doyle M E,Glass K A.Sodium reduction and its effect on food safety,food quality,and human health[J].Comprehensive Reviews in Food Science and Food Safety,2010,9:44-56.
    [3]
    WHO/FAO(World Health Organization/Food,Agriculture Organization).Diet,nutrition and the prevention of chronic diseases[R].WHO technical report series.Geneva:World Health Organization,2003,916:149.
    [4]
    魏延玲,孟勇,田甜,等.KCl部分替代Na Cl腌制对风干鲈鱼中生物胺的抑制作用[J].食品科学,2014,35(3):90-95.
    [5]
    ToldráF.Dry-cured meat products[M].CT:Food and Nutrition Press,2002.
    [6]
    ToldráF,Barat J M.Recent patents for sodium reduction in foods[J].Food Nutrition and Agriculture,2009,1:80-86.
    [7]
    Geleijnse J M,Witteman J C,Bak A A,et al.Reduction in blood pressure with a low sodium,high potassium,high magnesium salt in older subjects with mild to moderate hypertension[J].British Medical Journal,1994,309:436-440.
    [8]
    Ruusunen M,Puolanne E.Reducing sodium intake from meat products[J].Meat Science,2005,70:531-541.
    [9]
    Alio M,Grau R,Baigts D,et al.Influence of sodium replacement on the salting kinetics of pork loin[J].Journal of Food Engineering,2009,95(4):551-557.
    [10]
    Alio M,Grau R,ToldráF,et al.Influence of sodium replacement on physicochemical properties of dry-cured loin[J].Meat Science,2009,83(3):423-430.
    [11]
    Alio M,Grau R,ToldráF,et al.Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium,calcium and magnesium[J].Meat Science,2010,85(3):580-588.
    [12]
    吴海舟,张迎阳,黎良浩,等.KCl部分替代Na Cl腌制对干腌肉制品蛋白质水解和感官品质的影响[J].食品科学,2014,35(01):39-43.
    [13]
    dos Santos B A,Campagnol P CB,Cavalcanti R N,et al.Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages[J].Journal of Food Engineering,2015,151:16-24.
    [14]
    Fuentes A,Fernández-Segovia I,Barat J M,et al.Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass(Dicentrarchus labrax L.)[J].LWT-Food Science and Technology,2011,44(4):917-923.
    [15]
    Alio M,Grau R.,ToldráF,et al.Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride[J].Meat Science,2010,86(2):331-336.
    [16]
    Gimeno O,Astiasaran I,Bello J.A mixture of potassiurn,magnesium,and calcium chlorides as a partial replacement of sodium chloride in dry fermented sausages[J].Journal of Agricultural and Food Chemistry,1998,(46):4372-4375.
    [17]
    Gimeno O,Astiasarán I,Bello J.Influence of partial replacement of Na Cl with KCl and Ca Cl2on texture and color of dry fermented sausages[J].Journal of Agricultural and Food Chemistry,1999,47:873-877.
    [18]
    Horita C N,Morgano M A,Celeghini R M S,et al.Physicochemical and sensory properties of reduced-fat mortadella prepared with blends of calcium,magnesium and potassium chloride as partial substitutes for sodium chloride[J].Meat Science,2011,89:426-433.
    [19]
    Hand L W,Terrell R N,Smith G C.Effects of chloride salt,method of Manufacturing and frozen storage on sensory properties of restructured pork roast[J].Journal of Food Science,1982,47:1771-1772.
    [20]
    Terrell R N,Ming C G,Jacobs J A,et al.Effect of chloride salts,acid phosphate and electrical stimulation on p H and moisture loss from beef clod muscles[J].Joumal Animal Science,1981,53:658-662.
    [21]
    董庆利,李保国,管骁.亚硝酸盐对腌腊肉制品风味的影响[J].肉类研究,2008,10:55-59.
    [22]
    Wu H,Zhang Y,Long M,et al.Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride[J].Meat Science,2014,96:1325-1331.
    [23]
    林巧.乳酸钙部分替代食盐对建昌板鸭品质影响的研究[J].食品工业,2012,33(4):7-10.
    [24]
    Caceres E,Garcia M L,Selgas M D.Design of a new cooked meat sausage riched with calcium[J].Meat Science,2006,73:368-377.
    [25]
    邓丽,芮汉明.Ca2+、Mg2+和磷酸盐对鸡肉盐溶蛋白质凝胶保水性和凝胶特性影响的研究[J].现代食品科技,2005,21(2):24-26.
    [26]
    Potter N.Food dehydration and concentration[M].In Food science.New York:The Avi Publishing Company,Inc,1986,246-302.
    [27]
    贺稚非,薛山,李洪军,等.不同包装条件下冷却猪肉品质特征指标及动态模型研究[J].食品科学,2010,31(24):473-478.
    [28]
    Ruiz J.Ingredients.In F.Toldra(Ed.),Handbook of fermented meat and poultry[M].Iowa,USA:Blackwell Publishing.2007,59-76.
    [29]
    Gelabert J,Gou P,Guerrero L,et al.Effect of sodium chloride replacement on some characteristics of fermented sausages[J].Meat Science,2003,65(2):833-839.
    [30]
    Zanardi E,Ghidini S,Conter M,et al.Mineral composition of Italian salami and effect of Na Cl partial replacement on compositional,physico-chemical and sensory parameters[J].Meat Science,2010,86(3):742-747.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (88) PDF downloads(250) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return