鈉鹽替代物對西式火腿品質的影響

湯鵬宇 胡可 劉春麗 宋麗 朱秋勁

摘 ?要：通過肉湯模擬得出西式火腿中各替代鹽的最大添加比例，并根據比例制作對照組、低鈉鹽組、氯化鉀組、氯化鈣組、乳酸鉀組西式火腿，研究不同替代鹽對西式火腿品質的影響。結果表明：通過模擬肉湯的感官評價，確定各替代鹽的最適添加比例分別為氯化鉀30%、氯化鈣25%、乳酸鉀35%;不同替代鹽的協同腌制會對西式火腿的水分含量、汁液流失、質構及感官評分等造成顯著差異（P<0.05），但并不會造成明顯的色澤變化;其中低鈉鹽組西式火腿的綜合品質最差，具體表現為水分含量最低（59.8%）、硬度最高（3 704 g）及口感得分最低（7.8 分）等，而乳酸鉀相比低鹽鈉組品質僅有略微提升;氯化鉀組和對照組西式火腿品質最為相似，感官評分、水分含量及質構等均無顯著差異;氯化鈣組西式火腿品質最好，表現為蒸煮損失最低（6.51%）及感官得分最高（9.1 分）等。因此，從最大鈉鹽替代量方面考慮，30%乳酸鉀組最為適合，而從提升西式火腿品質方面考慮，25%氯化鈣組更為適合。

關鍵詞：西式火腿;鈉替代鹽;品質;味覺分析系統

Abstract： This study was concerned with the effect of different sodium chloride substitutes on the quality of western-style ham. Sodium chloride in simulated broth was partially by potassium chloride， potassium lactate， magnesium chloride or calcium chloride in different proportions. Based on sensory evaluation， the optimal replacement proportions of potassium chloride， calcium chloride and potassium lactate were determined to be 30%， 25% and 35%， respectively， while magnesium chloride was not suitable to replace sodium chloride. On this basis， control， low sodium， potassium chloride replacement， calcium chloride replacement and potassium lactate replacement hams were prepared. The results indicated that there were significant variations （P < 0.05） in water content， juice loss， texture and sensory score but not in color among the sodium chloride replacement groups. The overall quality of low sodium group was the worst among the five groups as manifested by the lowest water content （59.8%） and sensory score for mouthfeel as well as highest hardness （3 704 g）. The quality of potassium lactate group was only slightly superior to low sodium group. The highest similarity was observed between potassium chloride and control groups with no significant differences being seen in sensory score， water content or texture characteristics. Calcium chloride replacement provided western-style ham with the best quality as manifested by the lowest cooking loss （6.51%） and highest sensory score （9.1 points）. Therefore， 30% potassium lactate was found to be optimal for maximum replacement of sodium chloride， whereas 25% calcium chloride optimal for improved ham quality.?

Keywords： western-style ham; replacement of sodium salt; quality; taste analysis system

DOI：10.7506/rlyj1001-8123-20190904-211

中圖分類號：TS251.6 ? ? ? ? ? ? ? ?文獻標志碼：A ? ? ? ? ? ?文章編號：

隨著國民經濟水平的逐漸上升，人們對肉制品的消費關注點逐漸改變，低鹽、低油、高蛋白健康肉制品需求量增大[1-3]，同時人們也更加關心食品的健康特征[4]。西式火腿類產品是采用豬后腿、背腰肉，剔除肥肉、筋膜等組織后，經鹽水腌制、滾揉嫩化、斬拌、灌腸、充入模具、低溫熏煮和冷卻等工藝加工制作成的一種高檔肉制品[5-6]。……