低钠猪肉风味复合剂的研究

Study on flavor compound of pork salted by substituted salts

摘要: 研究了猪里脊肉用减盐复配盐腌制后L-苹果酸、谷氨酸钠和I+G风味复合剂对猪肉感官质量的影响,并运用响应面优化得出上述复合风味复合剂的最佳配比。研究表明:添加一定量的L-苹果酸（≤0.2%）、谷氨酸钠（≤0.3%）和I+G（≤0.3 mg/g）能够明显提高猪肉的感官品质（p<0.05）;响应面实验结果表明,风味复合剂优化配方为谷氨酸钠0.28%、I+G 0.32 mg/g、L-苹果酸0.15%,感官评分可达7.36,在此条件下能有效地盖减盐复配盐中氯化钾的苦涩味。

Abstract: The effects of flavor compound including L- malic acid,monosodium glutamate and I + G on sensory evaluation of pork tenderloin salted with complex substituted salts were studied in this paper.The optimum formula were obtained by RSM test. The results showed that: A certain amount of L- malic acid( ≤0.2%),monosodium glutamate( ≤0.3%) and I + G( ≤0.3%) could enhance the sensory quality of pork significantly( p < 0.05). Through RSM( Response Surface Method) tests,an optimum formula of the aforementioned three flavor compound was listed as follow: monosodium glutamate of 0.28%,I + G of 0.32 mg / g,L- malic acid of 0.15%,and the sensory evaluation scores could be up to 7.36,which exhibited outstanding masking effects of the bitter taste of potassium chloride in the complex substituted salts.