Study On The Preparation,Storageand Application Characteristics Of Low Salt Chicken Paste Essence

Chinese diet contains a lot of salt（Na Cl）.Excessive intake of Na Cl can lead to cardiovascular diseases such as hypertension and coronary heart disease.In order to protect consumers’health,salt reduction is the future development trend of the food industry.Essence and spice,as a kind of condimentwith large consumption in China,have high salt content and are an important source of Na Cl intake for Chinese consumers.Therefore,the development of low-salt essence and spice will play a positive role in reducing the intake of Na Cl.In this study,the formulation of chicken paste essence（CPE）base paste was optimized by orthogonal and response surface tests,and the salt reduction scheme for the CPEBPwas investigated.The effects of different water activity reducing agents on the storage characteristics and shelf-life of the low-salt CPE were evaluated by room temperature storage experiment,and the salt-reducing effect of the low-salt CPEin garlic paste was evaluated.The main conclusions are as follows:1.The formula of CPE base paste was optimized through the orthogonal test.The results showed that when the amount of chicken oil,methionine,and thiamine in the base paste was 7%,0.4%,and 0.2%,the CPEbase paste had a stronger meat flavor and obvious chicken characteristic flavor.Based ontheresults of formulaoptimization of CPEbase paste,Ca Cl₂ and Mg Cl₂werechosen as substitutes for Na Cl through single-factor tests.The best ratio of Na Cl,Mg Cl₂ and Ca Cl₂composite inorganic salt in CPEwas 2.39%,3.81%and3.58%.The replacement of Na Cl by composite inorganic salts resulted in a 74.3%reduction in the Na Cl content of the CPE.The quality of the CPE was evaluated after the replacement of Na Cl with composite inorganic salts.The results showed that the moisture content,aw and viscosity of the CPE increased after the replacement of Na Cl with complex inorganic salts.The results of the electronic nose and GC-MS analysis showed that the overall aroma characteristics of the low-salt CPE were similar to the overall aroma of the CPE base paste.2.The effect of different aw reducing agents on reducing aw of low-salt CPE was explored through a single-factor experiment.The results showed that 1%sorbitol,2.5%xylitol,2.5%trehalose and 4%glycerol could significantly reduce the aw of low-salt CPE.The effects of these 4 aw reducing agents on the storage characteristics and shelf-life of low-salt CPE were compared through a room-temperature storage experiment.The results showed that the addition of these 4 awreducing agents had no significant impact on the changes of p H,color,count of Escherichia coli and peroxide value of the samples during storage.They could reduce the aw of the samples,inhibit the decrease in water content and viscosity,and alleviate the growth of bacteria.The addition of 4%glycerol could extend the shelf-life of low-salt CPE from 75 d to 120 d.3.The application of CPE base paste and low-salt CPE in fried garlic paste were evaluated through sensory evaluation,electronic nose and GC-MStechniques.The results showed that adding CPE base paste and low-salt CPE to fried garlic mash could significantly improve the overall flavor of garlic paste.There was no significant difference in the sensory scores of garlic paste prepared by adding 7%CPE base paste and 7%low-salt CPE.The electronic nose and GC-MS analysis showed the similarity of aroma intensity and flavor characteristics between the two kinds of garlic paste.The results showed that the addition of low-salt CPE in the garlic paste could not only reduce its Na Clcontent but maintain its original flavor characteristics.In conclusion,this study developed a low-salt CPE by using composite inorganic salt instead of Na Cl,studied the effect of aw reducing agents on the shelf-life of low-salt CPE,and evaluated the effect of low-salt CPE on the flavor of garlic paste,which can provide a technical reference for reducing salt in condiments.