Effect of Substitution Ratio of CaCl2 for NaCl on Qualities of Pork Jerky with Argy Wormwood
WANG Lu;XU Zuo-zheng;ZHOU Yan-zi;FANG Hong-mei;CHEN Cong-gui
1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Yurun Group Mengcheng Hongjian Food Co. Ltd., Mengcheng 233500, China
Abstract：The effect of different substitution ratios (0–40%) of CaCl2 for NaCl on color, Aw, pH and textural properties of
pork jerky with argy wormwood (PJAW) was investigated. The results showed that color, Aw, pH, hardness and toughness
of the pork jerky were significantly affected by partial substitution of NaCl (P＜0.05). In addition, this substitution could
improve L* value and textural properties of PJAW, but had adverse effects on Aw and pH. The suitable substitution ratio was
30%, which could improve the comprehensive quality (based on color, Aw, pH and texture) of PJAW.
王路；徐作政；周燕子；方红美；陈从贵. 氯化钙对艾草猪肉脯品质特性的影响[J]. 肉类研究, 2013, 27(4): 32-35.
WANG Lu;XU Zuo-zheng;ZHOU Yan-zi;FANG Hong-mei;CHEN Cong-gui. Effect of Substitution Ratio of CaCl2 for NaCl on Qualities of Pork Jerky with Argy Wormwood. Meat Research, 2013, 27(4): 32-35.
2013, Vol. 27 
