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

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-met

SUBMITTER: Zhou Y 

PROVIDER: S-EPMC7382110 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature