摘要KCl与NaCl由同族元素组成，且与NaCl有相同的离子价态及相似的化学性质，因此KCl常作为NaCl替代物用于低钠盐食品的加工。本研究在肉脯生产过程中以KCl部分替代NaCl，通过测定产品的出品率、水分含量、水分活度、剪切力和色差值，并采用低场核磁共振（low-field nuclear magnetic resonance，LF-NMR）技术检测肉脯中水分的弛豫时间（T2）和分布情况，研究KCl部分替代NaCl对于产品质量的影响。结果表明：随着KCl替代比例的增加，产品的出品率和水分含量显著降低（P＜0.05），剪切力显著增加（P＜0.05），水分活度、红度值（a*）和亮度值（L*）差异不显著（P＞0.05）；产品水分的T21、T22弛豫时间均显著增加（P＜0.05），表明水分的移动性增强，肉脯的保水能力下降。低钠盐肉脯中，KCl的替代比例在20%～30%之间较为合适，此时产品具有较高的品质和感官可接受性。
Abstract：Potassium chloride (KCl) and sodium chloride (NaCl) contain ions of the same valence and possess similar physicochemical properties, and so KCl is often used to replace NaCl in low-sodium foods. In this study, we investigated the effect of partial replacement of NaCl by KCl in pork jerky on the product yield, water content, shearing force, water activity and color. Meanwhile, the distribution of transverse relaxation time (T2) in the tested samples was examined by low-field nuclear magnetic resonance (LF-NMR). The results showed that with increasing proportion of NaCl replacement by KCl, the product yield and water content significantly declined (P < 0.05), and shearing force significantly increased (P < 0.05), but water activity, color parameters redness (a*) and lightness (L*) did not change significantly (P > 0.05). In addition, the transverse relaxation time constants T21 and T22 significantly increased (P < 0.05), indicating enhanced water mobility and reduced water holding capacity of pork jerky. KCl was suitable to replace 20%–30% NaCl in low-sodium pork jerky, resulting in higher sensory quality and acceptability.
陈佳新，逄晓云，夏秀芳，孔保华. KCl部分替代NaCl对低钠盐肉脯质量的影响[J]. 肉类研究, 2017, 31(6): 24-28.
CHEN Jiaxin, PANG Xiaoyun, XIA Xiufang, KONG Baohua. Effect of NaCl Partly Replaced by KCl on the Quality of Low-Sodium Pork Jerky. Meat Research, 2017, 31(6): 24-28.
