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Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing.
Food Sci Biotechnol. 2016; 25(2):379-391.FS

Abstract

The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.

Authors+Show Affiliations

2School of Food Science and Technology, Changzhou University, Changzhou, Jiangsu Province, 213164 China.1National 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, Jiangsu Province, 210095 China.1National 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, Jiangsu Province, 210095 China.1National 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, Jiangsu Province, 210095 China.1National 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, Jiangsu Province, 210095 China.1National 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, Jiangsu Province, 210095 China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30263281

Citation

Zhang, Yingyang, et al. "Influence of Partial Replacement of NaCl With KCl On Formation of Volatile Compounds in Jinhua Ham During Processing." Food Science and Biotechnology, vol. 25, no. 2, 2016, pp. 379-391.
Zhang Y, Wu H, Tang J, et al. Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing. Food Sci Biotechnol. 2016;25(2):379-391.
Zhang, Y., Wu, H., Tang, J., Huang, M., Zhao, J., & Zhang, J. (2016). Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing. Food Science and Biotechnology, 25(2), 379-391. https://doi.org/10.1007/s10068-016-0053-3
Zhang Y, et al. Influence of Partial Replacement of NaCl With KCl On Formation of Volatile Compounds in Jinhua Ham During Processing. Food Sci Biotechnol. 2016;25(2):379-391. PubMed PMID: 30263281.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing. AU - Zhang,Yingyang, AU - Wu,Haizhou, AU - Tang,Jing, AU - Huang,Mingming, AU - Zhao,Jianying, AU - Zhang,Jianhao, Y1 - 2016/04/30/ PY - 2015/07/05/received PY - 2015/10/01/revised PY - 2015/11/07/accepted PY - 2018/9/29/entrez PY - 2016/4/30/pubmed PY - 2016/4/30/medline KW - KCl KW - NaCl KW - flavor KW - ham KW - replacement SP - 379 EP - 391 JF - Food science and biotechnology JO - Food Sci. Biotechnol. VL - 25 IS - 2 N2 - The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products. SN - 2092-6456 UR - https://www.unboundmedicine.com/medline/citation/30263281/Influence_of_partial_replacement_of_NaCl_with_KCl_on_formation_of_volatile_compounds_in_Jinhua_ham_during_processing_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/30263281/ DB - PRIME DP - Unbound Medicine ER -
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