Effect Of Compound Salt On Characteristics And Lipid Oxidation Of Pork Jerky With Argy Wormwood-powder

The development of low-salt leisure meat is an important direction in modern meatindustry.The use of suitable salt substitutes is an effective way to reduce the saltconcentration.The effect of potassium chloride （KCl）, calcium chloride （CaCl₂） andcalcium lactate （CaL） as substitution （W/W） for sodium chloride on color （L^*value,a^*value and b^*value）, water activity （Aw）, pH value, texture properties （hardness,springiness and toughness） and lipid oxidation （POV value and TBA value） ofpork jerky with argy wormwood-powder （PJAW） were investigated via the methodsof single factor and response surface methodology （RSM）. The results are showedas follows:1. Compared to the control,10-20%KCl could significantly decrease Aw,POV and TBA respectively （P＜0.05） which could improve the storagecharacteristics and antioxidant properties of PJAW;30-40%KCl couldsignificantly improve the hardness （P＜0.05）.2. Compare to the control,30%CaCl₂could significantly improve brightness（increasing L^*value）, pH （decreased）, texture properties （increasing hardness andtoughness） and antioxidant properties （decreasing POV and TBA） of PJAW （P<0.05）,but had no significant effect on a^*value （P＞0.05）.3. Compare to the control,20-40%CaL could significantly increase L^*value and a^*value,it could also significantly decrease Aw, pH, POV and TBA （P＜0.05） which couldbenefit for the storage characteristics and antioxidant properties of PJAW;30%CaLcould significantly improve the texture properties.4. The effect of KCl ratio on L^*value and TBA of PJAW was significant （P<0.05）,that of CaCl₂ratio on L^*value, a^*value, b^*value, hardness, toughness and pH wassimilar, and that of CaL ratio on TBA was also the same. KCl^*CaCl₂and KCl^*CaL hadsignificant interaction on L^*value, hardness and toughness. Mathematical model wasused to describe the effects of the three factors on pH, color （L^*value and b^*value）,texture properties （hardness and toughness） and lipid oxidation （POV and TBA）, and thecoefficient of determination were more than88%.