高雪琴,张浩滨,霍董杰,付丽,李欣

• 1:河南牧业经济学院

摘要(Abstract)：

该研究探讨了利用KCl、CaCl_2和MgCl_2部分替代NaCl对烧鸡品质的影响。通过单因素试验，以蒸煮损失率、水分活度、水分含量、质构、色差值、pH、感官评分为指标，确定了3种低钠盐在烧鸡中的最佳配比。进一步采用三因素三水平正交试验，以油炸温度、卤制时间和低钠盐添加量为变量，以色差值和质构为响应值，优化了卤制工艺。结果显示，最佳盐配比为NaCl(45%)、KCl(25%)、CaCl_2(10%)和MgCl_2(20%),最优工艺条件为油炸温度160℃、卤制时间1.5 h、低钠盐添加量3%。与全钠盐组相比，替代组样品的pH和蒸煮损失率显著降低，水分含量和硬度显著提高。当55%的NaCl被替代时，样品的色泽和滋味与对照组无显著性差异(P>0.05),而总体可接受度显著提升(P<0.05)。复配低钠盐可在不影响产品理化特性与感官品质的前提下显著降低钠含量，具有良好的应用潜力。

关键词(KeyWords)： 低钠盐;替代;烧鸡;品质特性

Abstract:

Keywords:

基金项目(Foundation): 2022年河南省重大科技专项(221100110500);; 河南牧业经济学院食品科学与工程重点学科(XJXK202203)

作者(Author): 高雪琴,张浩滨,霍董杰,付丽,李欣

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