Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (<i>Larou</i>) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles.

ABSTRACT: The higher NaCl concentration of Chinese bacon, which features a unique flavor, is a major restriction to consumption. Investigating the role of NaCl in Chinese bacon (Larou) would be beneficial to optimize the dosage and enhance flavor. This study was conducted to categorize Larou by comparing the quality of Larou cured with different concentrations of NaCl and then to investigate the methods of flavor enhancement of NaCl-reduced Larou. The results showed that, based on the differences in quality, Larou were categorized into three types, including the low-NaCl type (<4%, LT), the medium-NaCl type (4-8%, MT), and the high-NaCl type (>8%, HT). The vital physicochemical characteristics (PCs), predominant bacteria, and key volatile compounds (VOCs) were diff

SUBMITTER: Yang L 

PROVIDER: S-EPMC11640370 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature