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| Effects of Salt-Reduced Hot Pot Seasoning on the Eating Quality and Sodium and Potassium Contents of Bovine Tripe |
| XIONG Kexin, DAI Shuzhou, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan, ZHANG Ying |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract In this study, the sensory quality and shear force of bovine tripe were evaluated after instant boiling with saltreduced hot pot seasoning with different proportions of substitution of KCl for NaCl, and changes in the contents of salt, sodium and potassium were examined. The results demonstrated that at all boiling times, the sensory score of bovine tripe cooked with hot pot seasoning at a NaCl/KCl ratio of 7:3 (m/m) was the highest. For each NaCl/KCl ratio level, the shear force increased with increasing cooking time, especially between 80 and 100 s. Similarly, the contents of salt, sodium and potassium significantly increased with increasing cooking time. For each cooking duration, the sodium content decreased with increasing substitution level of KCl, and the percent decrease was similar to the substitution percentage. Cooking bovine tripe with salt-reduced hot pot seasoning could reduce sodium intake by about 30% without affecting the flavor or eating quality of bovine tripe. It was recommended that the substitution percentage of KCl and the boiling duration of bovine tripe be 30% and 40 s, respectively.
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2022, Vol. 36 
