| Title: | Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| Author(s): | Wu H; Zhuang H; Zhang Y; Tang J; Yu X; Long M; Wang J; Zhang J; |
| Address: | "National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, GA 30605, USA. National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: jianhao_zhang@163.com" |
| DOI: | 10.1016/j.foodchem.2014.09.088 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour" |
| Keywords: | Aldehydes/chemistry Food Handling *Gas Chromatography-Mass Spectrometry Meat Products/*analysis Potassium Chloride/*chemistry Sodium Chloride/*chemistry Volatile Organic Compounds/*analysis Dry-cured bacon Potassium chloride Sodium chloride substitution V; |
| Notes: | "MedlineWu, Haizhou Zhuang, Hong Zhang, Yingyang Tang, Jing Yu, Xiang Long, Men Wang, Jiamei Zhang, Jianhao eng Research Support, Non-U.S. Gov't England 2014/12/03 Food Chem. 2015 Apr 1; 172:391-9. doi: 10.1016/j.foodchem.2014.09.088. Epub 2014 Sep 28" |
