Open AccessEffect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment
Author(s) -
Zhou Yu,
Wang Yu,
Pan Qiong,
Wang Xixi,
Li Peijun,
Cai Kezhou,
Chen Conggui
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1679
Subject(s) - flavor , chemistry , furfural , hexanal , nonanal , decanal , food science , sodium , salt (chemistry) , phenol , sodium salt , organic chemistry , inorganic chemistry , catalysis
Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effects of salt mixture (KCl: CaCl 2 = 1:1, w/w) content (0%–1.0%) on flavor of reduced‐sodium (1.5% NaCl) restructured bacon with ultrasound treatment (UT, 600 w for 30 min) were investigated. The results showed that 0.5% salt mixture (0.25% KCl and 0.25% CaCl 2 ) could significantly ( p < .05) enhance the lipid oxidation, the protein oxidation, and the formation of free amino acids of reduced‐sodium UT‐restructured bacon and could also markedly ( p < .05) improve its flavor and the overall quality of sensory evaluation via promoting the release of five kinds of volatile phenolic compounds (o‐cresol, m‐cresol, 2‐methoxy‐phenol, 2‐methoxy‐4‐methylphenol, and 2‐methoxy‐5‐methylphenol) and the formation of five kinds of volatile aldehyde compounds (hexanal, nonanal, decanal, furfural, and 5‐methyl furfural). It is interesting to understand the mechanism for the effect of salt mixture on flavor and to efficiently develop a technique for improving the flavor of reduced‐sodium products in the meat industry.