复配低钠盐卤制对烧鸡品质的影响研究

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DOI：10.3969/j.issn.1000-9973.2026.04.016

中图分类号：TS251.67 文献标志码：A 文章编号：1000-9973（2026）04-0112-08

Study on Effect of Braising with Compound Low-Sodium Salt on Quality of Braised Chicken

GAO Xue-qin，ZHANG Hao-bin，HUO Dong-jie，FU Li* ，LI Xin （Henan University of Animal Husbandry and Economy， Zhengzhou 45O046，China）

Abstract：In this study，the effect of partially replacing NaCl with KCl， CaCl2 and MgCl2 on the quality of braised chicken is explored.Through single factor test，with cooking loss rate，water activity，moisture content，texture，color difference values， pH and sensory score as the indexes，the optimal ratio of three types of low-sodium salt in braised chicken is determined.A three-factor and three-level orthogonal test is further applied to optimize the braising process，with deep-frying temperature， braising time and low-sodium salt addition amount as the variables，and color diference values and texture as the response values. The results indicate that the optimal salt ratio is NaCl 0 45% ），KCl （ 25% ）， CaCl2（10%） and MgCl2（20%） ，and the optimal process conditions are deep-frying temperature of 160∘C ，braising time of 1.5h ， and low-sodium salt addition amount of 3% . Compared with the whole sodium salt group，the pH and cooking loss rate of the substitute group samples significantly decrease，while the moisture content and hardness significantly increase. When 55% NaCl is replaced，there is no significant diference in the color and taste between the sample and the control group （ P>0.05 ），while overall acceptability is significantly improved （ .P<0.05 . Compound low-sodium salt could significantly reduce sodium content without affecting the physicochemical properties and sensory quality of the product， having good application potential.

Key words： low-sodium salt;replacement; braised chicken; quality characteristics

全球约有1/3人口存在盐摄入过量问题，中国居民的食盐消费量尤其偏高，远超世界卫生组织推荐的5g/d 标准，其中加工食品是主要的钠来源[1]。（剩余12882字）