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塩漬け豚肉の保水性に及ぼすNaClのKCl置換のメカニズムに関する研究
Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
PMID: 32615379 DOI: 10.1016/j.foodchem.2020.127414.
抄録
塩化ナトリウム(NaCl)の代わりに塩化カリウム(KCl)を添加することで塩漬け豚肉の保水能力が変化する理由を調べた。KClの置換率が徐々に増加したことに伴い、塩漬け豚肉のタンパク質の酸化分解、水分量、水分活性(a)、ギャップ、水分損失が増加し、有意な差が認められた(p<0.05)。LF-NMRの結果は、NaClがKClに置き換わり、塩漬け豚肉中の水分の移動度が観察的に増加することを示した(p<0.05)。全ての指標は優れた相関性を示した。NaClをKClに置換した群は、Kが肉の物理化学的性質の変化を促進するため、塩漬け豚肉の保水能力に影響を与えた。KCl置換群では水分量が多くなる一方で保水性が低下することがわかった。
The reasons for the change in the water retention capability of salted pork caused by potassium chloride (KCl) instead of sodium chloride (NaCl) were investigated. Accompanied by the gradually increased substitution rate of KCl, the oxidative degradation of protein, water content, water activity (a), gap, as well as water loss in salted pork were increased, and the results showed significant differences (p < 0.05). LF-NMR results indicated that NaCl was replaced by KCl, which can observably increased the mobility of water in the salted pork (p < 0.05). All indexes showed excellent correlation. NaCl was replaced by KCl, which affected the water retention capability of salted pork, because K promoted changes in the meat's physicochemical properties. The KCl replacement group presented higher water content, while displayed lower water retention capability.
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