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  • Title: Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Author: Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Journal: Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569.
    Abstract:
    This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour.
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