Abstract：Curing fish roes with high concentrations of sodium chloride is needed to ensure the taste and storage quality of caviar during its production. To solve the problem of the use of high concentrations of sodium salt during the processing of Oncorhynchus masou caviar, one-factor-at-a-time method, Plackett-Burman (PB) design, steepest ascent design and response surface methodology were used to optimize the formulation of low-sodium salt substitutes based on total bacterial count. The results showed that potassium lactate, potassium chloride and magnesium chloride substitution at 17.64%, 14.61% and 34.36%, respectively had the smallest negative effect on caviar quality and could improve the pH value, water activity and color difference of caviar and inhibit microbial growth in it. Therefore, the use of the low-sodium salt formulation for the preparation of caviar can improve the product quality and safety, indicating its great application potential.
武瑞赟，王 安，穆文强，庞 德，李平兰. 钠盐替代物对马苏大马哈鱼子酱品质的影响[J]. 肉类研究, 2022, 36(7): 35-41.
WU Ruiyun, WANG An, MU Wenqiang, PANG De, LI Pinglan. Effect of Sodium Salt Substitutes on the Quality of Oncorhynchus masou Caviar. Meat Research, 2022, 36(7): 35-41.
2022, Vol. 36 
