Research On The Effect Of Low Sodium Composite Salt On The Quality Change Of Air-dried Lamb

In this study,a low sodium composite marinade formulation was developed based on a low sodium strategy of salt substitution and air-dried lamb processing method using Xinjiang Karakul lamb loin as raw material.On this basis,the volatile flavor substances of finished air-dried lamb were analyzed,the changes of conventional physicochemical indexes of air-dried lamb in different periods were investigated,and the changes of fat and protein oxidation of air-dried lamb in different periods were explored.This study achieved a greater degree of sodium reduction,which reduced the sodium content of air-dried lamb,laid the theoretical foundation for fat and protein oxidation and volatile flavor substances of air-dried lamb,and provided some theoretical support for subsequent low sodium studies.The main studies are summarized as follows:(1)The effects of potassium chloride,calcium chloride and lysine on sensory scores,sodium content and moisture content were investigated by using Xinjiang Karakul lamb loin as raw material and processing it according to the air-dried lamb processing procedure using a Compound ratio test.The results showed that the highest sensory scores were achieved at 50%sodium chloride,35%potassium chloride,9%calcium chloride and 6%lysine,which were not significantly different from the salt group(P>0.05)and reduced the sodium content.On this basis,a mixture test design was conducted to obtain the best process formulation of 50%sodium chloride,36.4%potassium chloride,8%calcium chloride,and 5.6%lysine with an organoleptic score of 44.32,sodium content of 1176.90 mg/100g,and moisture content of 34.48%,and the difference between the actual and predicted values was not significant by t-test(P>0.05).This indicates that the formulation is highly reliable and can be used as a low sodium complex curing formulation.(2)Based on the above low sodium formulation,the effect of air-drying for 3 d on volatile flavor substances of air-dried lamb was investigated in two treatment groups,with salt group(100%)as the salt group and compound curing preparation as the low sodium group.The results showed that there were 46volatile flavor substances in both the salt and low sodium groups,and the total peak areas were 5.85×10~9and 5.29×10~9,respectively.The relative content of volatile flavor substances in the salt group was higher than that in the low sodium group.(3)The changes in moisture content,weight loss,chroma value,texture,tenderness and sodium content of air-dried lamb by low sodium curing in(1)above were investigated at different processing periods.The results showed that with the extension of time,the moisture content of the salt and low sodium groups gradually decreased,the weight loss rate gradually increased,the L~*,a~*,and b~*values showed a decreasing trend,and the hardness,gumminess,and chewiness increased to different degrees,and the differences between the two groups were not significant(P>0.05).The low sodium group had higher tenderness compared with the salt group,and the sodium content increased with the decrease of moisture,and all the sodium content of the low sodium group was significantly lower than that of the salt group,which achieved the purpose of sodium content reduction.(4)The effect of low sodium curing in(1)above on the TBARS value,thiol value,carbonyl value,lipoxygenase(LOX),and Cathepsin B(CTSB)of air-dried lamb was investigated at different processing periods,and the results showed that the TBARS values in the salt and low sodium groups increased significantly during processing,and the final TBARS values in the two groups were up to 1.06 mg/kg,0.69mg/kg,with significant differences between the two groups(P<0.05)The sulfhydryl value decreased significantly in both the low sodium and salt groups,and the carbonyl content gradually increased;the lipoxygenase(LOX)activity showed a trend of increasing and then decreasing in the salt and low sodium groups,with the final enzyme activity of 169.20 U/m L and 161.42 U/m L,respectively.Cathepsin B(CTSB)activity was slightly decreased,but the difference between the two groups was not significant(P>0.05).