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Meat Sci

Title:		Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
Author(s):		Chen Q; Hu Y; Wen R; Wang Y; Qin L; Kong B;
Address:		"Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Shimadzu (China) Co., LTD., Shenyang, Liaoning 110000, China. Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: qinligang@neau.edu.cn. Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com"
Journal Title:		Meat Sci
Year:		2021
Volume:		20201008
Issue:
Page Number:		108338 -
DOI:		10.1016/j.meatsci.2020.108338
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). Sixty-two volatiles were detected in sausages, and 26 compounds were regarded as key volatile compounds based on the odour activity values. The electronic tongue result and sensory evaluation showed that the taste profile of S2 treatment was similar to control treatment; and the electronic nose, volatile compound results and hierarchical cluster analysis showed that the sodium substitutes had a more significant effect on the odour profile. Overall, S2 may be an ideal low-sodium substitute to achieve a 30% reduction in NaCl and provide a better flavour profile of fermented sausages"
Keywords:		"Animals Electronic Nose Flavoring Agents Food Handling/methods Gas Chromatography-Mass Spectrometry Lactobacillales Meat Products/*analysis/microbiology Odorants Potassium Chloride/chemistry Sodium Chloride, Dietary/*analysis Solid Phase Microextraction S;"
Notes:		"MedlineChen, Qian Hu, Yingying Wen, Rongxin Wang, Yan Qin, Ligang Kong, Baohua eng England 2020/11/01 Meat Sci. 2021 Feb; 172:108338. doi: 10.1016/j.meatsci.2020.108338. Epub 2020 Oct 8"