期刊论文

Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling

中文

食品科学

1002-6630

2019

40

23

1-7

10.7506/spkx1002-6630-20190318-213

湖北省农业科技成果转化资金项目(NZZ2017000016)；

本校为第一机构

用减盐（30%KCl+70%NaCl）和氯化钠食盐（即普通食盐,NaCl质量分数≥99.1%）分别腌制肉鸭鸭腿,测定滚揉腌制过程中鸭腿肉总质量、水分质量分数、食盐质量分数变化情况,获得鸭腿肉在不同食盐腌制时的传质动力学数据,并进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳实验,研究不同食盐滚揉腌制过程对鸭腿肉蛋白质的影响。结果显示:氯化钠腌制和减盐腌制中鸭腿肉的总质量变化量（ΔMt0）、水分质量分数变化量（ΔMtw）以及盐分含量变化量（ΔMts）均与腌制时间的平方根(t0.5)呈现出较好的相关性,而且前4 h ΔMt0、ΔMtw以及ΔMts增长较快;氯化钠腌制和减盐腌制的有效扩散系数De分别为4.432×10-8m2/s和4.4...

Duck thigh meat was salted with sodium chloride (≥ 99.1%) alone or in combination with potassium chloride(30% KCl + 70% NaCl,namely sodium replacement).Changes in the mass,water content and salt content of duck thigh meat were analyzed during its salting with vacuum tumbling.The kinetic data of mass transfer were obtained.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was carried out to study the influence of tumbling salting with different salts on the protein profile of duck thigh meat.The results showed that changes in...