Changes of Storage Quality of Sauced Beef with Low Sodium Salt

In this experiment,chilled beef was used as raw material,and the compound low sodium salt with the different proportion of NaCl,MgCl₂,KCl,lactic acid potassium and yeast extract mixture were used to process sauced beef,sauced beef processed with 2% NaCl as the control group,the change of total number of colonies,quality and structure(hardness,elasticity,chewiness),cooking loss,the color difference(L^* value and a^* value)and organoleptic quality of the low sodium salt sauced beef in 0~4℃ under storage 1,3,5,7,9 d were researched. The test results showed that the ratio of the compound low sodium salt ratio was 1.0% NaCl,0.3% KCl,0.3% MgCl₂,0.4% potassium lactate,1.0% yeast extract,and the total number of colonies was within the allowable range of the national standard on the 7th day;There was no significant difference between the group and the control group in hardness,elasticity,chewability and cooking loss(P>0.05),and a^* value had no significant difference with the control group(P>0.05),which was better than that of the control group;The texture and elasticity scores were nearest to that of the control group(P>0.05),and there was no difference in color,tissue and overall acceptability(P>0.05). Sauced beef processed using this ratio of low sodium salt could achieve the same quality as traditional sodium-salted sauced beef,and the content of sodium was reduced by 50%. This study would provide a healthier meat product for consumers.