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| Effect of Salt Substitute Formulations on the Quality of Prepared Beef |
| MA Xiaoli, YANG Shujie, ZHANG Longtao, XU Zhiyong, SU Qingxiong, MIAO Song, DENG Kaibo, ZHENG Baodong |
| 1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2.China-Ireland International Research Centre of Food Material Science and Structure Design, Fuzhou 350002, China; 3.Putian Chengxiang Chengwei Food Co. Ltd., Putian 351100, China; 4.Teagasc Food Research Centre, Ministry of Agriculture, Cork 999014, Ireland |
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Abstract In order to scientifically reduce the sodium salt content in prepared beef products, combinations of potassium lactate, calcium ascorbate, magnesium chloride were selected as substitutes for sodium chloride, and the influence of salt composition on the physicochemical indicators and sensory characteristics of prepared beef was analyzed by principal component analysis (PCA). The results showed that the hardness, chewiness and shear force of beef cured with 20% potassium lactate, 10% calcium ascorbate and 10% magnesium chloride as a substitute for 40% sodium chloride were significantly reduced (P < 0.05), and the color parameters of brightness value (L*), redness value (a*) and yellowness value (b*) were significantly increased (P < 0.05) compared to the control group (100% sodium chloride). Nevertheless, the two groups had similar sensory characteristics. Through PCA, it was also found that the comprehensive score of the treatment group was closest to that of the control group. The salt substitute formulation could effectively reduce the sodium content of prepared beef while ensuring the original quality.
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2020, Vol. 34 
