Effect Of Sodium Chloride Replacement On Some Characteristics Of Drying Duck Jerky

Modern physical research shows:high salt food is important factor induced cardiovascular disease, such as:high blood pressure and stroke. Meat product is major source of human beings dietary protein. The development of low-salt meat products is an important topic in modern meat industry. The use of suitable salt substitutes is an effective way. The paper using single factor experiment investigated the effect of KCl,Calcium lactate(CL) and Calcium glutamate(CG) on physicochemical properties and sensory quality of duck jerky. Response surface methodology(RSM) studied on effect of KCl,CL and CG on physicochemical properties and sensory quality of duck jerky, then develop quadratic regression analysis model.The results of experiments showed that:(1) The pH vlaue of duck paste and duck jerky were significantly increased with substitution of KCl, but reduced significantly with substitution of CL or CG. The principal and subordinate order of KCl(X1),CL(X2) and CG(X3) effecting on the pH value was X2>X3>X1, the second order polynomial regression model for pH value was significant. The coefficient of determination the quadratic regression model equation are 96.41%. (2) TVB-N value of duck paste was significantly increased with substitution levels of 20%by KCl,30%by CL and 40%by CG. The principal and subordinate order of KCl(X1),CL(X2) and CG(X3) effecting on TVB-N value was X3>X1>X2, the second order polynomial regression model for TVB-N value was significant. The coefficient of determination the quadratic regression model equation are 95.52%(3) The redness value of duck jerky was reduced with substitution of KCl, L* value and yellowness value were increased with substituion of CL or CG. The principal and subordinate order of KCl(X1),CL(X2) and CG(X3) effecting on the L value was X3>X2>X1, the second order polynomial regression model for L value was significant. The coefficient of determination the quadratic regression model equation are 90.71%. (4) No significant difference was found in Aw value of duck jerky with substitution of KCl, but Aw values were signicantly reduced with substitution of CL or CG; The second order polynomial regression model for Aw value was not significant. (5) The hardness and chewiness of duck jerky could be significantly increased by substitution of CL or CG, but no significant difference was found in duck jerky with substitution of KCl. The principal and subordinate order of KCl(X1),CL(X2) and CG(X3) effecting on the chewiness was X3>X2>X1, the second order polynomial regression model for chewiness was significant. The coefficient of determination the quadratic regression model equation are 88.25%(6) Replacement of sodium chloride by high levels of substitutes could reduce the sensory quality, mainly to loss of saltiness and appearance of bitterness. The optimal sutstitute ratio of KCl,CL and CG were:30%-40%,20%-30%and 20%-30%. The principal and subordinate order of KCl(X1),CL(X2) and CG(X3) effecting on the composite grade was X3>X2>X1, the second order polynomial regression model for composite grade was significant. The coefficient of determination the quadratic regression model equation are 86.74%.