【作者】 詹昌玲；

【导师】 陈从贵；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2010， 硕士

【摘要】 现代医学研究表明,高钠盐食品是诱发高血压、中风等心血管疾病的重要因子。肉制品是人类食物蛋白质的重要来源,开发低盐肉制品是肉类加工业面临的一个重要课题,寻找合适的钠盐替代物则是解决这一问题的有效途径。本课题采用单因素和响应面设计方法研究了氯化钾(KCl)、乳酸钙(CL)、谷氨酸钙(CG)及其复合物替代氯化钠对鸭肉干理化特性和感官品质的影响,并建立二次回归模型。结果表明：(1)KCl替代NaCl会使鸭肉糜和鸭肉干的pH值显著升高,CL或CG替代NaCl会使pH值显著降低,三者对肉糜pH值影响的主次顺序是CL>CG>KCl,且三因素影响的二次多项式回归模型极为显著,其决定系数为96.41%；(2)当KCl、CL和CG的替代比分别超过20%、30%和40%时,鸭肉糜的TVB-N值显著增加,三者对肉糜TVB-N值影响的主次顺序是：CG>KCl>CL,且三因素影响的二次多项式回归模型极为显著,其决定系数为95.52%；(3)KCl替代NaCl会使鸭肉干的a值降低,CL或CG替代NaCl会使鸭肉干的L*值和b值升高,三者对鸭肉干L*值影响的主次顺序是：CG>CL>KCl,且三因素影响的二次多项式回归模型极为显著,其决定系数为90.71%；(4)KCl替代NaCl对鸭肉干的Aw值影响不显著,CL或CG替代会使Aw值显著降低,三者复合使用时对鸭肉干Aw值建立二次多项式回归模型不显著；(5)CL或CG替代NaCl会使鸭肉干的硬度和咀嚼性增加,KCl替代则无显著影响,三者对鸭肉干咀嚼性影响的主次顺序是：CG>CL>KCl,且三因素影响的二次多项式回归模型极为显著,其决定系数为88.25%；(6)替代物的替代比过高会使鸭肉干的感官品质降低,主要是咸度降低,出现苦涩味。KCl的适宜替代比为30～40%,CL和CG的适宜替代比为20-30%,三种替代物对鸭肉干综合评分影响的主次顺序是：CG>CL>KCl,且三因素影响的二次多项式回归模型极为显著,其决定系数为86.74%。更多还原

【Abstract】 Modern physical research shows:high salt food is important factor induced cardiovascular disease, such as:high blood pressure and stroke. Meat product is major source of human beings dietary protein. The development of low-salt meat products is an important topic in modern meat industry. The use of suitable salt substitutes is an effective way. The paper using single factor experiment investigated the effect of KCl、Calcium lactate(CL) and Calcium glutamate(CG) on physicochemical properties and sensory quality of duck jerky. Response surface methodology(RSM) studied on effect of KCl、CL and CG on physicochemical properties and sensory quality of duck jerky, then develop quadratic regression analysis model.The results of experiments showed that:(1) The pH vlaue of duck paste and duck jerky were significantly increased with substitution of KCl, but reduced significantly with substitution of CL or CG. The principal and subordinate order of KCl(X1)、CL(X2) and CG(X3) effecting on the pH value was X2>X3>X1, the second order polynomial regression model for pH value was significant. The coefficient of determination the quadratic regression model equation are 96.41%. (2) TVB-N value of duck paste was significantly increased with substitution levels of 20%by KCl,30%by CL and 40%by CG. The principal and subordinate order of KCl(X1)、CL(X2) and CG(X3) effecting on TVB-N value was X3>X1>X2, the second order polynomial regression model for TVB-N value was significant. The coefficient of determination the quadratic regression model equation are 95.52%(3) The redness value of duck jerky was reduced with substitution of KCl, L* value and yellowness value were increased with substituion of CL or CG. The principal and subordinate order of KCl(X1)、CL(X2) and CG(X3) effecting on the L value was X3>X2>X1, the second order polynomial regression model for L value was significant. The coefficient of determination the quadratic regression model equation are 90.71%. (4) No significant difference was found in Aw value of duck jerky with substitution of KCl, but Aw values were signicantly reduced with substitution of CL or CG; The second order polynomial regression model for Aw value was not significant. (5) The hardness and chewiness of duck jerky could be significantly increased by substitution of CL or CG, but no significant difference was found in duck jerky with substitution of KCl. The principal and subordinate order of KCl(X1)、CL(X2) and CG(X3) effecting on the chewiness was X3>X2>X1, the second order polynomial regression model for chewiness was significant. The coefficient of determination the quadratic regression model equation are 88.25%(6) Replacement of sodium chloride by high levels of substitutes could reduce the sensory quality, mainly to loss of saltiness and appearance of bitterness. The optimal sutstitute ratio of KCl、CL and CG were:30%-40%、20%-30%and 20%-30%. The principal and subordinate order of KCl(X1)、CL(X2) and CG(X3) effecting on the composite grade was X3>X2>X1, the second order polynomial regression model for composite grade was significant. The coefficient of determination the quadratic regression model equation are 86.74%.更多还原