期刊论文

Effects of Salt-Reduced Hot Pot Seasoning on the Eating Quality and Sodium and Potassium Contents of Bovine Tripe

中文

肉类研究

1001-8123

2022

36

7

42-46

10.7506/rlyj1001-8123-20220505-054

大宗粮油精深加工教育部重点实验室2020年度开放课题项目（2020JYBQGDKFB19）；

本校为第一机构

以毛肚为实验对象,采用KCl替代NaCl的方法制得减盐火锅底料,研究毛肚在此火锅底料中烫煮后的品质特性(感官评价和剪切力),并测定烫煮后毛肚的盐含量、钠含量、钾含量等指标变化.结果表明:毛肚在NaCl、KCl质量比7:3的减盐火锅底料中烫煮各时间点感官评分均最高,在不同NaCl、KCl质量比的减盐火锅底料中烫煮时剪切力均随煮制时间的延长而增加,烫煮80～100 s时增加最显著;毛肚盐含量与钠、钾含量均随烫煮时间的延长而显著增加,相同烫煮时间下毛肚钠含量随减盐配方中KCl替代比例的升高而降低,且钠含量降低比例与KCl替代比例接近;减盐火锅底料能在不影响毛肚风味与食用品质的前提下,降低钠摄入量30％左...

In this study,the sensory quality and shear force of bovine tripe were evaluated after instant boiling with saltreduced hot pot seasoning with different proportions of substitution of KCl for NaCl,and changes in the contents of salt,sodium and potassium were examined.The results demonstrated that at all boiling times,the sensory score of bovine tripe cooked with hot pot seasoning at a NaCl/KCl ratio of 7:3(m/m)was the highest.For each NaCl/KCl ratio level,the shear force increased with increasing cooking time,especially between 80 and 100 s.Similarly,the contents of salt,sodium and potassium s...