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Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

Author:
Zhang, Yingyang, Wu, Haizhou, Tang, Jing, Huang, Mingming, Zhao, Jianying, Zhang, Jianhao
Source:
Food science and biotechnology 2016 v.25 no.2 pp. 379-391
ISSN:
1226-7708
Subject:
aldehydes, flavor, gas chromatography-mass spectrometry, ham, potassium chloride, salting, sodium chloride, volatile compounds
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.
Agid:
5182057