戴书舟 熊可心 康贝贝 王海滨 廖鄂 彭利娟

摘 要：以牛肉（牛里脊肉）为原料，在不同比例NaCl和KCl组成减盐配方的火锅底料中涮制不同时间，比较KCl替代比例及涮制时间对牛肉感官评价、剪切力、蒸煮损失率的影响，并探究牛肉在减盐火锅底料中涮制前后盐含量、钠含量与钾含量的变化规律。结果表明：牛肉在NaCl、KCl质量比7∶3的减盐火锅底料中涮制各时间点感官评分均最高，在不同比例NaCl和KCl组成的减盐火锅底料中涮制，剪切力均随涮制时间的延长而增加，在涮制160 s后增加最显著;牛肉盐含量与钠、钾含量均随涮制时间的延长而显著增加，相同涮制时间下牛肉钠含量随减盐配方中KCl替代比例的升高而降低，且钠含量降低比例与KCl替代比例接近。减盐火锅底料能在不影响牛肉风味与食用品质的前提下，降低火锅钠摄入量30%左右，推荐减盐火锅底料KCl替代比例为30%，推荐牛肉涮制时间为120 s。

关键词：火锅底料;减盐;牛肉;食用品质;钠含量;钾含量

Effects of Reduced-Salt Hotpot Seasoning on Eating Quality and Sodium and Potassium Contents of Beef

DAI Shuzhou1， XIONG Kexin1， KANG Beibei1， WANG Haibin1，2，*， LIAO E1，2， PENG Lijuan1，2

（1.College of Food Science and Engineering， Wuhan Polytechnic University， Wuhan 430023， China;

2.Institute of Meat Processing and Safety， Wuhan Polytechnic University， Wuhan 430023， China）

Abstract： In this experimental study， beef tenderloin slices were instantly boiled for different time periods in reduced salt hotpot seasoning with different ratios between NaCl and KCl to investigate the influence of NaCl replacement by KCl and boiling duration on the sensory evaluation， shear force and cooking loss percentage of beef. Meanwhile， changes in the salt， sodium and potassium contents in beef before and after cooking were explored. The results showed that at all cooking times investigated， the highest sensory evaluation scores were obtained with NaCl/KCl ratio = 7：3 （m/m）. For each NaCl/KCl ratio， the shear force of beef increased with the increase in cooking time， increasing most significantly after 160 s. The salt， sodium and potassium contents also increased with the increase in cooking time; at the same cooking time， the sodium content of beef decreased with increasing level of KCl in reduced-salt formulations， and the percent reduction in the sodium content was close to the level of KCl substitution. Accordingly， the salt content in hotpot seasoning can be reduced by about 30% without affecting the flavor and eating quality of instantly boiled beef. A KCl level of 30% in reduced-salt hotpot seasoning and an instant boiling duration of 120 s are recommended.

Keywords： hotpot seasoning; reduced-salt; beef; eating quality; sodium content; potassium content

DOI：10.7506/rlyj1001-8123-20210311-063

中圖分类号：TS251.1                                       文献标志码：A 文章编号：1001-8123（2021）08-0023-05

引文格式：

戴书舟， 熊可心， 康贝贝， 等. 减盐火锅底料对牛肉食用品质及钠、钾含量的影响[J]. 肉类研究， 2021， 35（8）： 23-27. DOI：10.7506/rlyj1001-8123-20210311-063.    http：//www.rlyj.net.cn

DAI Shuzhou， XIONG Kexin， KANG Beibei， et al. Effects of reduced-salt hotpot seasoning on eating quality and sodium and potassium

contents of beef[J]. Meat Research， 2021， 35（8）： 23-27. DOI：10.7506/rlyj1001-8123-20210311-063.    http：//www.rlyj.net.cn

火锅是国内外十分受欢迎的传统美食，火锅底料是影响火锅风味的关键因素，一般是以豆瓣、盐、辣椒、豆豉、大蒜、生姜、八角、香叶、桂皮、小茴香等为原料，采用复配、炒制、冷却等工艺加工制作而成[1]。随着社会经济的进步和人们生活水平的提高，消费者对火锅底料也有了越来越高的要求，在追求健康营养的同时，还追求口味的鲜美独特。……