氯化钙替代比对菊花猪肉香肠品质特性的影响
Meat Research(2013)
Abstract
基于低盐肉制品开发和菊花的食用功能,选用氯化钙部分替代传统食盐,在食盐使用总量1.5%的前提下,单因素试验考察CaCl2替代比(0~40%)对菊花猪肉香肠(chrysanthemum pork sausage,CPS)持水、色泽和质构的影响。结果表明,与未替代组相比,20%~40%的CaCl2可显著改善CPS的L*值、硬度和咀嚼性(P<0.05);但会对CPS的蒸煮损失率值带来明显的不良影响(P<0.05);CPS持水、色泽与质构的综合评价结果显示,适宜的CaCl2替代比水平约20%。
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Key words
calcium chloride,substitution ratio,quality,chrysanthemum sausage
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