Study On The Low Sodium Substitution Salt In Pork

Researching shows that eating too much sodium chloride will affect health,people mainly get sodium chloride from food,and the meat products are the mainly sodium chloride sources in food,so reducing sodium chloride content in the meat products has great significance, at present mainly useing other salts to partly or totally replace sodium chloride in meat products, mainly ues the potassium chloride, but replacement too much sodium chloride with potassium chloride will have obviously bitter taste, masking agents are commonly used in these products, mainly use the umami and organic acid.This paper firstly using the single factor experiment to study the effect of different substitution ratio of potassium chloride,calcium chloride,potassium lactate, calcium lactate,calcium glutamate and calcium ascorbate with an equal ionic strength to that of the control on the index of water holding,color,texture and sensory.Choosen the salts which are less impact on the index for further study,and then useing response surface method to find the optimum substitution ratio of each salts.And then under the condition of optimum substitution ratio,added monosodium glutamate, I + G, L- malic acid as the masking agents,with sensory score as the index. Using the single factor experiment to study the effect of masking of the three masking agents on different adding ratio.And then useing response surface method to find the optimum adding percent of each masking agents.Finally studied the storage characteristics of pork knuckle which made by the substituted salt by testing of each index regularly.The results of the study are as follows:1. Through single factor experiment, the research has shown that 20-30% substitution ratio of the potassium chloride, 5%-15% of the calcium lactate and 5%-15% of calcium ascorbate have less affect on the index of water holding,color,texture and sensory of tenderloin. So select the substitution ratio of these three salts to further study.2.An optimum substitution ratio of three salts(potassium chloride 22.83%, calcium lactate 7.59% and 12.69% calcium ascorbate) was made through response surface method. Verified the experiment under the condition of substitution ratio of potassium chloride 23%, calcium lactate 8% and ascorbic acid calcium13%, compared with the theoretical,the prediction error is 3.12%, which verified the reliability of the response surface.Under this condition the tenderloin has the optimal index.3.Though the single factor experiment,it is concluded that with the increase of adding ratio of the three masking agents respectively, masking effect increased first,then reduced with the increase of the adding ratio.And an optimum of the adding ratio of three masking agents(0.28% monosodium glutamate, I + G0.32 mg/g, L- malic acid 0.15%) was made through response surface method to evaluate the experiment,and sensory score prediction is 7.27.Under the condition of the verification experiment, the sensory score is 7.36, compared with the theoretical prediction error is 1.25%, which verified the reliability of the response surface.4.Studied the storage characteristics of pork knuckle which made by the substituted salt regularly.The result shows that during the 8 weeks storage at low temperature(4 ℃), in addition to fat oxidation index TBAR and sensory index, other index of substituted sample are better than those of the control sample, and the fat oxidation index was within the prescribed scope during the storage time, so the substituted salt can be used for meat.