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Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment
- 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.
- Subjects :
- Nonanal
Sodium
chemistry.chemical_element
Protein oxidation
Furfural
Hexanal
chemistry.chemical_compound
0404 agricultural biotechnology
Lipid oxidation
TX341-641
Food science
Flavor
Original Research
ultrasound
Nutrition. Foods and food supply
volatile flavor compound
0402 animal and dairy science
food and beverages
reduced‐sodium restructured bacon
04 agricultural and veterinary sciences
Decanal
040401 food science
040201 dairy & animal science
lipid and protein oxidation
chemistry
salt mixture
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 20487177
- Volume :
- 8
- Issue :
- 7
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition
- Accession number :
- edsair.doi.dedup.....a2490f646a045c990cee17098611eba2