乳酸钙部分替代氯化钠对西式盐水火腿感官品质的影响

Effect of calcium lactate as sodium chloride substitute on the quality of cooked ham

摘要: 在西式盐水火腿加工中应用乳酸钙部分替代氯化钠,在氯化钠使用总量2%的前提下,按照氯化钠质量的5%、10%、15%、20%设计乳酸钙的替代比,单因素实验观察不同替代比对切片西式盐水火腿色差、质构、水分含量和感官指标的影响。结果发现,适量使用乳酸钙可以显著提高西式盐水火腿的亮度L*值、红度a*值、黄度b*值和硬度;但是当替代比过大时对产品的弹性、内聚性、胶着性、咀嚼性有一定负面影响;适当的使用乳酸钙替代氯化钠对产品感官品质有积极影响,适宜的替代比为10%左右。

Abstract: Calcium lactate was selected to replace part of NaCl in cooked ham.A series of substitution ratios such as 5%, 10%, 15% and 20% according to mass based on 2% total sodium were investigated.Effect of calcium lactate as NaCl substitution at various ratios on color, texture, sensory evaluation and water content in cooked pork ham were studied.Results indicated that calcium lactate resulted in a significant increase in brightness, redness, yellowness and hardness of cooked ham.However, excessive calcium lactate would result in a negative effect on springiness, cohesiveness, gumminess, chewiness, resilience and sensory quality of cooked pork ham.The optimal substitution ratio was 10%.