|
|
|
| Effect of NaCl Partly Replaced by KCl on the Quality of Low-Sodium Pork Jerky |
| CHEN Jiaxin, PANG Xiaoyun, XIA Xiufang, KONG Baohua* |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
