期刊
MEAT SCIENCE
卷 89, 期 4, 页码 426-433出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.05.010
关键词
Low-sodium; Salt reduction; Mortadella; Emulsion stability; Texture; Sensory properties
Blends of calcium. magnesium and potassium chloride were used to partially replace sodium chloride (50-75%) in reduced-fat mortadella formulations. The presence of calcium chloride reduced the emulsion stability, cooking yield, elasticity and cohesiveness and increased hardness; however, it yielded the best sensory acceptance when 50% NaCl was replaced by 25% CaCl2 and 25% KCl. There was no effect of the salt substitutes on mortadella color, appearance and aroma. All salt combinations studied showed stable lipid oxidation during its shelf life. The use of a blend with 1% NaCl, 0.5% KCl and 0.5% MgCl2 resulted in the best emulsion stability, but the worst scores for flavor. This study suggests that it is possible to reduce the sodium chloride concentration by 50% in reduced-fat mortadella using the studied salt combinations with necessary adjustments to optimize the sensory properties (MgCl2 25%; KCl 25%) or emulsion stability (CaCl2 25%; KCl 25%). (C) 2011 Elsevier Ltd. All rights reserved.
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