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Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Abstract
The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated. There were three salt formulations, including a control (100% NaCl), NaCl partially substituted with KCl (SS1) (70% NaCl and 30% KCl), and NaCl partially substituted with KCl combined with other components (SS2) (70% NaCl, 20% KCl, 4% lysine, 1% alanine, 0.5% citric acid, 1% Ca-lactate and 3.5% maltodextrin). The levels of lipid and protein oxidation increased in all sausages during fermentation (P < 0.05). In addition, lower oxidation of lipids and proteins were found in the SS2 treatment (P < 0.05) due to the lower NaCl concentration. The SS, especially the SS2, promoted the formation of volatile compounds originated from carbohydrate and amino acid metabolism, β-lipid oxidation and esterification; however, this substitute inhibited the formation of volatile compounds originated from lipid autooxidation (P < 0.05). Overall, SS2 could improve the flavor development of Harbin dry sausage and reduce NaCl by 30%.
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Han, Q., Kong, B., Chen, Q., Sun, F., & Zhang, H. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.03.020 · Cited by 180
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Cited by
Flavor formation based on lipid in meat and meat products: A review
Fu, Y., Cao, S., Yang, L., & Li, Z. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.14439 · Cited by 319
Hu, Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q., & Kong, B. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103505 · Cited by 205
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Metadata
- Authors
- Wen, R., Hu, Y., Zhang, L., Wang, Y., Chen, Q., & Kong, B.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2019-10
- Volume
- 156
- Pages
- 33-43
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2946809608
- Cited by
- 204
- References
- 1
- FWCI
- 15.20
- Type
- journal article
- Language
- en
- Open access
- closed
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- Wen, R., Hu, Y., Zhang, L., Wang, Y., Chen, Q., & Kong, B. (2019). Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Science. https://doi.org/10.1016/j.meatsci.2019.05.011
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