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首页> 外文期刊>Indian Journal of Small Ruminants >EFFECTS OF SALT REPLACEMENT ON THE QUALITY AND ACCEPTABILITYOF LOW SALT CHEVON PICKLE
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EFFECTS OF SALT REPLACEMENT ON THE QUALITY AND ACCEPTABILITYOF LOW SALT CHEVON PICKLE

机译：盐置换对低盐街泡菜质量及可接受性的影响

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摘要

in tne present sway, development or low sodium goat meat pickle was attempted tnrougn replacement of 50% common salt using various non-sodium salts like potassium chloride (KCI), calcium chloride (CaCI2) and sucrose. Three treatments were made againstcontrol i.e. control (4 % NaCI), T-l (2% NaCI+ 1.5% KCI + 0.2% CaCI2+ 0.3% sucrose), T-ll (2 % NaCI+ 1.7% KCI + 0.3% sucrose) and T-lll (2 % NaCI+ 1.8% KCI + 0.2% CaCI2) and their quality and stability were assessed. There were significant differences (P<0.05) in the proximate principles of the products where T-lll had the lowest moisture and highest protein content. Evaluation of Hunter colour characteristics revealed that control pickle had lower (P<0.05) redness value as compared to the treated pickles. Organoleptic evaluation of products showed no significant difference in the various sensory attributes among all the products except saltiness score which was significantly higher (P<0.05) in the T-ll. Significant effects (P<0.05) of treatments andstorage period on water activity, total plate counts and thiobarbituric acid reactive substance number were observed. Thus, goat meat pickles with 50% less sodium chloride can be developed through use of different salt substitute blends without affectingtheir quality, acceptability and stability.
机译：在TNE目前的摇摆中，使用氯化钾（KCI），氯化钙（CaClI2）和蔗糖等各种非钠盐，试图达到50％常见盐的发展或低钠山羊腌汁。进行三种处理，即对照（4％NaCl），T1（2％NaCl + 1.5％KCl + 0.2％CaCl 2 + 0.3％蔗糖），T-L1（2％NaCl + 1.7％KCl + 0.3％蔗糖）和T-LL（评估2％NaCl + 1.8％KCI + 0.2％Caci2及其质量和稳定性。在T-LLL具有最低水分和最高蛋白质含量的产品的近似原理中存在显着差异（P <0.05）。与处理过的泡菜相比，猎人颜色特征的评价显示，对照泡菜的发红值较低（P <0.05）。除了咸味分数之外的所有产品中的各种感官属性没有显着差异，除了T-L1显着高（P <0.05），均无含有的产品中的各种感官属性没有显着差异。观察到效果（P <0.05）治疗和孢子活性，总板计数和硫碱尿酸反应物质数的显着效果（P <0.05）。因此，可以通过使用不同的盐替代混合物来开发具有50％少量氯化钠的山羊肉泡菜，而不会影响水质的质量，可接受性和稳定性。

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