A composite salt for improving the processing adaptability of low-sodium meat products and application thereof

Abstract

The application discloses a kind of low-sodium composite salt for meat products and application thereof, belong to food processing technical field.The composite salt is compounded by sodium chloride, potassium chloride and flavour enhancer according to (6-8):(1-3):(0.5-1.5) mass ratio, the flavour enhancer preferably includes L-lysine, L-alanine, citric acid, calcium lactate and maltodextrin.The application applies the composite salt to emulsified sausage and other meat products with 1.0%-2.0% addition amount.The composite salt of the application can not only effectively reduce the sodium content of product by the synergistic effect of each component, but also significantly improve the flowability of emulsified meat paste (reduce the pressure and apparent viscosity), so that it is more suitable for industrial pipeline transportation.At the same time, the application of the composite salt can comprehensively improve the quality of final product, which is characterized by significantly reduced cooking loss, improved product brightness, texture characteristics (hardness, gumminess) and sensory evaluation (taste, overall acceptability).The application provides an effective technical solution for producing low-sodium emulsified meat products with excellent processing adaptability and high quality.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an improved compound salt formulation for meat products, and more particularly to a low-sodium compound salt that can effectively reduce sodium content, while significantly improving the flowability of emulsified minced meat and the overall quality of the final product, and its application in emulsified meat products such as emulsified sausages. Background Technology

[0002] Salt (sodium chloride, NaCl) is a core ingredient in meat processing, playing a decisive role in product flavor, water retention, texture, and shelf life. However, excessive sodium intake is closely related to the risk of cardiovascular diseases such as hypertension, prompting the global food industry to focus on developing salt reduction solutions. Current mainstream salt reduction methods include direct salt reduction and the use of sodium salt substitutes such as potassium chloride (KCl).

[0003] Direct salt reduction is simple to implement, but it can lead to bland flavor, loose texture, and reduced water-holding capacity in the product. Using KCl to partially replace NaCl provides a salty taste while maintaining some antibacterial properties, making it a more common strategy. However, this method has significant limitations: firstly, KCl may impart a metallic or bitter aftertaste, affecting the product's flavor; secondly, its effect on improving water-holding capacity and gel strength is limited; and more importantly, existing salt reduction technologies generally do not consider its impact on the processing performance of the raw meat paste.

[0004] In modern industrial meat processing, emulsified meat paste needs to be continuously transported and filled in pipelines. The fluidity of the meat paste (usually measured by indicators such as pressure and apparent viscosity) is crucial to production efficiency and stability. High-viscosity, poor-flowing meat paste leads to increased transport resistance and uneven filling, severely impacting production. Existing salt reduction solutions that simply use KCl as a substitute cannot simultaneously address the multiple demands of "sodium reduction," "flavor preservation," and "adaptation to modern continuous production."

[0005] Therefore, there is an urgent need in this field for an innovative compound salt formulation that can effectively reduce sodium while not only not damaging but even improving the sensory and textural quality of the product, and particularly improving the processing fluidity of emulsified minced meat to meet the requirements of industrial production. Summary of the Invention

[0006] (a) Technical problems to be solved The purpose of this invention is to overcome the shortcomings of existing technologies and provide a novel low-sodium compound salt formulation and its application method. This formulation aims to solve the technical problem in existing technologies that it is impossible to reduce the sodium content of meat products while simultaneously achieving excellent processing adaptability (i.e., improving the fluidity of minced meat) and superior final product quality (including water retention, texture, color, and flavor).

[0007] (II) Technical Solution To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a low-sodium compound salt for meat products, comprising sodium chloride (NaCl), potassium chloride (KCl), and a flavor enhancer; wherein the mass ratio of NaCl, KCl, and the flavor enhancer is (6~8):(1~3):(0.5~1.5).

[0008] Preferably, the mass ratio of NaCl, KCl and flavor enhancer is 7:2:1.

[0009] Preferably, the flavor enhancer comprises basic amino acids, organic acids, calcium salts, and fillers. More preferably, the flavor enhancer is composed of L-lysine, L-alanine, citric acid, calcium lactate, and maltodextrin.

[0010] More preferably, based on the total mass of the flavor enhancer as 100%, it comprises: 15%~30% L-lysine, 15%~30% L-alanine, 10%~25% citric acid, 10%~25% calcium lactate, and 10%~30% maltodextrin.

[0011] Secondly, the present invention provides a meat product containing the low-sodium compound salt described in the first aspect. Preferably, the meat product is an emulsified sausage. More preferably, the amount of the low-sodium compound salt added is 1.0% to 2.0% of the total mass of the meat product raw materials, and most preferably 1.5%.

[0012] Thirdly, the present invention provides the application of the above-mentioned low-sodium compound salt in the preparation of meat products, especially in the preparation of emulsified sausages, to simultaneously achieve the purpose of reducing sodium content, improving the fluidity of emulsified meat paste and improving the quality of the final product.

[0013] Effective sodium reduction: By scientifically replacing part of NaCl with KCl, the total sodium content can be significantly reduced while maintaining the basic salty taste of the product.

[0014] Significantly optimized processing performance: The composite salt of this invention can effectively reduce the downforce, cohesiveness and apparent viscosity of emulsified minced meat, greatly improve its fluidity, making it easier to transport and fill in modern pipelines, and improving production efficiency and stability.

[0015] Comprehensive improvement of product quality: Through the synergistic effect of each component, the emulsified intestine prepared using the composite salt of this invention exhibits the following characteristics: Excellent water retention: cooking loss is significantly reduced (down to about 5%), reducing economic losses and increasing product yield.

[0016] Improved texture: The product's texture properties, such as hardness, adhesiveness, and chewiness, are significantly enhanced.

[0017] Excellent appearance: The product's brightness (L* value) is significantly improved, making it more attractive to consumers.

[0018] Ideal flavor and sensory acceptance: The compound flavor enhancer effectively masks the potential unpleasant flavor of KCl and provides a richer, more harmonious taste, resulting in a high overall acceptability score.

[0019] Dense microstructure: forming a protein gel structure with few pores and a uniform network, with strong water binding ability. Attached Figure Description

[0020] Figure 1 The effect of salt addition on the fluidity of emulsified minced meat Figure 2 Effect of Salt Addition on the Rheological Properties of Emulsified Meat Mince Figure 3 The effect of salt addition on the physicochemical properties of emulsified intestines (cooking loss, pH, textural properties) Figure 4 Effects of Salt Addition on Transverse Relaxation Time of Emulsified Intestine and 3D Imaging Figure 5 The effect of salt addition on the cross-section and microstructure of emulsified intestine Figure 6 The effect of added salt on the sensory evaluation of emulsified intestines Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the embodiments of this invention will be described in further detail below with reference to examples. The following examples are for illustrative purposes only and are not intended to limit the scope of this invention.

[0022] Example 1: Preparation of low-sodium complex salt Weigh out 70g of food-grade sodium chloride (NaCl), 20g of food-grade potassium chloride (KCl), and 10g of flavor enhancer. The flavor enhancer is composed of the following components mixed in the following mass percentages: 25% L-lysine, 25% L-alanine, 20% citric acid, 20% calcium lactate, and 10% maltodextrin. Thoroughly mix the NaCl, KCl, and flavor enhancer components in a dry environment to obtain the low-sodium compound salt described in this invention.

[0023] Example 2: Preparation of low-sodium emulsified sausage using the compound salt of the present invention 1. Raw material preparation: Prepare lean pork, pork back fat, and crushed ice in a weight ratio of 2:1:1. Prepare auxiliary materials such as spices (ginger powder, white pepper powder, etc.), compound phosphates, sodium nitrite, and sodium isoascorbate according to the conventional formula.

[0024] 2. Formula: Based on the total mass of lean meat, fat and crushed ice, add 1.5% of the low-sodium compound salt prepared in Example 1, and add other conventional excipients.

[0025] 3. Process: The conventional emulsified sausage processing technology is adopted. Lean meat, all compound salt, and other auxiliary materials are chopped with a portion of crushed ice for 2 minutes; spices are added and chopped for 1 minute; fat and the remaining crushed ice are added and chopped for 2 minutes until completely emulsified; finally, sodium isoascorbate is added and chopped for 1 minute, controlling the final temperature of the meat mixture to ≤12℃. The emulsified meat mixture is stuffed into sausage casings, dried, smoked (60℃, 30 minutes), steamed (80℃, 30 minutes), and then cooled to obtain the finished emulsified sausage.

[0026] Comparative Example 1 (Simple KCl Substitution Group): A mixed salt of NaCl:KCl = 7:3 was prepared, with a total addition amount of 1.5% of the total mass of the raw materials. The remaining formulation, raw materials, and process steps were exactly the same as in Example 2.

[0027] Comparative Example 2 (Conventional Salt Control Group): 1.5% pure NaCl (table salt) was used. The remaining formula, raw materials, and process steps were exactly the same as in Example 2.

[0028] Example 3: Effect Verification Experiment The emulsified minced meat and finished emulsified sausage prepared in Example 2, Comparative Example 1, and Comparative Example 2 were tested, and the key results are as follows: Processing fluidity: The results were measured using a texture analyzer and a rheometer. The results showed that, compared to Comparative Example 2 (control group), the emulsified minced meat of Example 2 and Comparative Example 1 exhibited significantly lower pressure and apparent viscosity (P<0.05), significantly improved flowability, and were more suitable for pipeline transport. Example 2, containing flavor enhancers, had a slightly higher viscosity than Comparative Example 1, but it was still far superior to the control group, fully meeting the requirements for industrial production.

[0029] Product quality indicators: Cooking loss: The average loss in Example 2 was 5.07%, significantly lower than 8.60% in Comparative Example 2 and 7.27% in Comparative Example 1. P <0.05 indicates that it has the best water retention capacity.

[0030] pH value: The pH value of Example 2 group was 7.45, which was significantly higher than that of Comparative Example 2 (7.39) and Comparative Example 1 (7.41). P <0.05), which is mainly due to the alkaline effect of L-lysine in the flavor enhancer.

[0031] Color: Brightness values ​​of Example 2 and Comparative Example 1 ( L* The - values ​​were significantly higher than those of the control group 2 ( P <0.05), making the product appearance brighter and whiter.

[0032] Texture properties: Example 2 group was significantly better than Comparative Example 2 group in terms of hardness, adhesiveness, and chewiness. P <0.05).

[0033] Moisture distribution (low-field NMR): Non-flowing water in Example 2 group ( A 21 The highest proportion was free water. A 22 The lowest proportion indicates that its gel network has the strongest ability to bind water.

[0034] Microstructure (SEM): Scanning electron microscopy showed that the protein gel network of the emulsified intestine in Example 2 group was the densest and most uniform, with the smallest and fewest pores.

[0035] Sensory evaluation: Blind evaluation was conducted by 22 trained evaluators. Example 2 group scored significantly higher than Comparative Example 2 and Comparative Example 1 in color, taste, and overall acceptability. P <0.05). In terms of texture, flavor, and elasticity, there were no significant differences between the Example 2 group and the control group, and all were at acceptable levels.

[0036] Conclusion: The above experimental data fully demonstrate that the low-sodium compound salt (Example 2) provided by the present invention, compared with simply using NaCl (Comparative Example 2) or simply replacing it with KCl (Comparative Example 1), can significantly improve the processing fluidity of emulsified meat paste while ensuring the sodium reduction effect, and comprehensively and significantly improve the water-holding capacity, texture, appearance and sensory quality of the final product emulsified sausage. It achieves synergistic optimization of multiple technical effects and is particularly suitable for the industrial production of high-quality low-sodium emulsified meat products.

Claims

1. A low-sodium compound salt for meat products, characterized in that, The product comprises the following components by weight: 6-8 parts sodium chloride (NaCl); 1-3 parts potassium chloride (KCl); and 0.5-1.5 parts flavor enhancer. The flavor enhancer includes basic amino acids, organic acids, and calcium salts. The meat product is an emulsified sausage.

2. The low-sodium compound salt according to claim 1, characterized in that, The mass ratio of NaCl, KCl to flavor enhancer is 7:2:

1.

3. The low-sodium compound salt according to claim 1 or 2, characterized in that, The flavor enhancer includes L-lysine, L-alanine, citric acid, and calcium lactate, and may optionally include a filler, wherein the filler is maltodextrin.

4. The low-sodium compound salt according to claim 3, characterized in that, The flavor enhancer comprises, by weight of 100%, 15% to 30% L-lysine, 15% to 30% L-alanine, 10% to 25% citric acid, 10% to 25% calcium lactate, and optionally 10% to 30% maltodextrin.

5. A meat product, characterized in that, The product contains a low-sodium compound salt as described in any one of claims 1-4, wherein the amount of the low-sodium compound salt added is 1.0% to 2.0% of the total mass of the meat product raw materials.

6. A method for improving the flowability of emulsified minced meat and enhancing the quality of emulsified sausages, characterized in that, In the preparation of emulsified minced meat, a low-sodium compound salt as described in any one of claims 1-4 is added, with the amount added being 1.0% to 2.0% of the total mass of the minced meat.

7. The method according to claim 6, characterized in that, Adding the aforementioned low-sodium complex salt can reduce the downward pressure and apparent viscosity of the emulsified meat paste.

8. The method according to claim 6, characterized in that, Adding the low-sodium compound salt can reduce the cooking loss of the resulting emulsified sausage.

9. The method according to claim 6, characterized in that, Adding the low-sodium compound salt can improve the firmness, adhesiveness, and chewing properties of the resulting emulsified sausage.

10. The use of a low-sodium compound salt as described in any one of claims 1-4 in the preparation of emulsified sausage and in improving the flowability of emulsified minced meat.

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