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| Quality Improvement of Air-Dried Pork of Mini-Pigs by Using Calcium Lactate and Potassium Chloride to Substitute Sodium Salt |
| TANG You1, LIU Na1, ZHU Qiujin1,2,*, CHEN Jing3, REN Qiong4, ZHOU Juan5, HE Laping1,2,5, DENG Li1,2,5 |
| 1.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.Guizhou Key Laboratory of Agricultural and Livestock Products Processing and Storage, Guiyang 550025, China; 3.Jianbai Spicy Pork Specialty Food Co. Ltd., Qiandongnan Miao and Dong Autonomous Prefecture 556400, China; 4.Bureau of Agriculture in Congjiang County of Qiandongnan, Qiandongnan Miao and Dong Autonomous Prefecture 557400, China; 5.Pork Processing Engineering Technology Research Center, Guiyang 550000, China |
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Abstract A new low-sodium air-dried pork product was made from the meat of mini-pigs by replacement of sodium salt with potassium chloride and calcium lactate with the addition of yeast extract and VC. The quality of the product was evaluated by moisture content, pH value, peroxide value, acid value, color, sensory evaluation, shear force and nuclear magnetic resonance (NMR) properties. The results showed that improved quality and the best tenderness were achieved by partial replacement of sodium salt with 26.7% of potassium chloride and 13.3% of calcium lactate and drying at 20 ℃ and 60% relative humidity for 55 h.
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