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| Effects of Partial Substitution of KCl for NaCl on the Quality Characteristics of Stewed Duck Products |
| SONG Wenmin1, KUANG Wei1, WANG Haibin1,*, ZHOU Xiaorong2,*, XU Jun1, XU Wei1, CHEN Jiwang1, WANG Hongxun1, CHEN Gongming3, REN Guangcai3 |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.College of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 3.Hubei Gongming Changxin Food Co. Ltd., Qianjiang 433121, China |
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Abstract In this paper, the effect of different levels of partial substitution of NaCl by KCl (NaCl:KCl = 80:20, 75:25, 70:30, 65:35, and 60:40 (m/m)) on physicochemical and sensory qualities of stewed duck legs (meat duck leg and sheldrake duck leg) was investigated using 100% NaCl as control. The results showed that compared with the control, 35% KCl substitution had no significant impact on sensory evaluation, electronic tongue evaluation, cooking loss, shear force, pH value, water, protein, fat or ash content of stewed duck meat (P > 0.05). Water activity was significantly (P < 0.05)) affected when the level of substitution was up to 35% and higher. Taken together, our data suggested the optimal level of NaCl substitution to be 65:35.
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2018, Vol. 32 
