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

• Main Authors: Yu Zhou, Yu Wang, Qiong Pan, Xi‐xi Wang, Pei‐jun Li, Ke‐zhou Cai, Cong‐gui Chen
• Format: Article
• Language: English
• Published: Wiley 2020-07-01
• Series: Food Science & Nutrition
• Subjects: lipid and protein oxidation; reduced‐sodium restructured bacon; salt mixture; ultrasound; volatile flavor compound
• Online Access: https://doi.org/10.1002/fsn3.1679

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 < .05) enhance the lipid oxidation, the protein oxidation, and the formation of free amino acids of reduced‐sodium UT‐restructured bacon and could also markedly (p < .05) improve its flavor and the overall quality of sensory evaluation via promoting the release of five kinds of volatile phenolic compounds (o‐cresol, m‐cresol, 2‐methoxy‐phenol, 2‐methoxy‐4‐methylphenol, and 2‐methoxy‐5‐methylphenol) and the formation of five kinds of volatile aldehyde compounds (hexanal, nonanal, decanal, furfural, and 5‐methyl furfural). It is interesting to understand the mechanism for the effect of salt mixture on flavor and to efficiently develop a technique for improving the flavor of reduced‐sodium products in the meat industry.