Influence of Partial Replacement of NaCl with KCl on Formation of Volatile Compounds in Jinhua Ham during Processing

被引：29

作者：

Zhang, Yingyang ^{[2
]}

Wu, Haizhou ^{[1
]}

Tang, Jing ^{[1
]}

Huang, Mingming ^{[1
]}

Zhao, Jianying ^{[1
]}

Zhang, Jianhao ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Synerget Innovat Ctr Food Safety & Nutr, Natl Ctr Meat Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China

[2] Changzhou Univ, Sch Food Sci & Technol, Changzhou 213164, Jiangsu, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 02期

关键词：

ham; NaCl; replacement; KCl; flavor; DRY-CURED HAM; FLAVOR COMPOUNDS; SODIUM-CHLORIDE; LIPID OXIDATION; SENSORY CHARACTERISTICS; SALT CONTENT; COMPONENTS; PROFILES; BACON;

D O I：

10.1007/s10068-016-0053-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.

引用

页码：379 / 391

页数：13

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