【摘 要】
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For health improvement,the reduction of sodium salt in meat products has become an important research area during the last decade.And a variety of approaches have been applied,such as the substitution
【机 构】
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School of Food Science and Engineering, Hefei University of Technology, China
论文部分内容阅读
For health improvement,the reduction of sodium salt in meat products has become an important research area during the last decade.And a variety of approaches have been applied,such as the substitution of sodium chloride with other types of salt,the application of high pressure processing (HPP).The effect of HPP (100 to 300 MPa,10 min) on water-binding capacity (including cooking loss and water holding capacity,that is CL and WHC) in low-salt (1.35% NaCl) chicken meat gels with potassium lactate (KL-gel) and potassium citrate (KC-gel) was investigated,while the effect mechanism was also discussed through the testing of the pH value,rheological properties,thermal properties,water mobility and microstructure.Results showed that 100-200 MPa could significantly decrease (p < 0.05) the CL of both KL-gel and KC-gel when compared with the gels unpressurized (0.1 MPa),and 200 MPa could also significantly increase (p<0.05) the WHC of KC-gel.
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