Study On The Effect Of Partial Replacement Of NaCl With KCl On Quality Of Salty Peanut

Salty peanut is popular with consumers because of their nutrient-rich and convenient consumption.During the processing of salty peanut,more sodium salt is often added,and sodium salt has the effect of promoting fat oxidation,and excessive intake of sodium salt can cause cardiovascular and cerebrovascular diseases such as hypertension.Therefore,the development of low-sodium salty peanut is of great significance.In this paper,different proportions of KCl were used to partially replace NaCl,and the effects of KCl partial replacement of NaCl on the processing quality of salty peanut and the changes of fat oxidation and fatty acid during storage were discussed,in order to provide a theoretical basis for the development of low-sodium salty peanut and delaying peanut fat oxidation.The main research contents and results are as follows:1.Effect of partial substitution of NaCl with KCl on the processing quality of salty peanutThe effects of partial replacement of NaCl with KCl at different ratios(0%,10%,20%,30%,40%,50%)on the sensory quality,color,textural characteristics,acid value,peroxide value,TBA value,fatty acid composition and content,and volatile flavor substances of salty peanut were investigated.The results showed that: With the increase of KCl substitution ratio,the sensory score,L value of salty peanut first increased and then decreased;the a value,b value,the acid value,peroxide value and TBA value first decreased and then increased.The acid value,peroxide value and TBA value of salty peanut in the group were lower than those of the unsubstituted group.The saturated fatty acid(SFA)of salty peanut in the 10% to 40% substitution group showed a trend of increasing then decreasing.When the substitution ratio was 30%,the sensory quality and color were better,and the acid value,peroxide value and TBA value were the lowest.When the substitution ratio was 40%,the textural characteristics were better,and the relative content of oleic acid(C18:1)was the highest and linoleic acid(C18:2)was the lowest.A total of 38 volatile flavor compounds were detected in salty peanut and the 7 key flavor compounds were phenylacetaldehyde,nonanal,decanal,trans-2-nonenal,1-octen-3-ol,2-pentylfuran and 4-Vinyl-2-methoxyphenol.The quality of salty peanut was better when the KCl substitution ratio was 30% to 40%.2.Effect of partial substitution of NaCl with KCl on fat oxidation and fatty acid changes during the storage process of salty peanutThe effects of partial replacement of NaCl with KCl at different ratios(0%,30%,40%)on acid value,peroxide value,TBA value,fatty acid composition and content of salty peanut during storage were investigated,and a prediction model for the shelf life of salty peanut was established.The results showed that: With the prolongation of storage time,the C18:2relative content of salty peanut showed a downward trend,while the acid value,TBA value and C18:1 relative content showed an upward trend;the SFA relative content of salty peanut in the unsubstituted group and 40% substitution group showed an upward trend,while the 30%substitution group showed a downward trend.The peroxide value increased with the increase of storage time,and was lower in the substitution group than that in the non-substitution group.The oxidation of oils and fats in salty peanut followed a zero-level kinetic reaction.The predicted values of shelf life of the three groups of salty peanut were respectively 34.80 d,41.37 d,and 39.08 d at 60 ℃ and 556.80 d,661.92 d,and 625.28 d at 20 °C.