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Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

Authors :
Xi-xi Wang
Yu Wang
Yu Zhou
Peijun Li
Conggui Chen
Kezhou Cai
Qiong Pan
Source :
Food Science & Nutrition, Vol 8, Iss 7, Pp 3857-3871 (2020), Food Science & Nutrition, Food Science & Nutrition, 8(7):3857-3871
Publication Year :
2020
Publisher :
Wiley, 2020.

Abstract

Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effects of salt mixture (KCl: CaCl2 = 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% CaCl2) could significantly (p<br />Salt mixture promoted lipid and protein oxidation of the reduced‐sodium UT‐bacon. The 0.5% mixture promoted the release and formation of key volatile flavor compounds. It is promising to develop a technique for improving the flavor of low‐salt bacon.

Details

Language :
English
ISSN :
20487177
Volume :
8
Issue :
7
Database :
OpenAIRE
Journal :
Food Science & Nutrition
Accession number :
edsair.doi.dedup.....a2490f646a045c990cee17098611eba2