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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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ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan. Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish[J]. Meat Research, 2026, 40(5): 27-35. |
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2018, Vol. 32 
