Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham. (15th February 2023)

• Record Type: Journal Article
• Authors: Chen, Chen; Fan, Xiankang; Hu, Yangyang; Zhou, Changyu; Sun, Yangying; Du, Lihui; Pan, Daodong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 176(2023)
• Publication Date: 2023-02-15
• Subjects: Restructured ham -- Fermentation -- Fatty acids -- HS-SPME-GC-MS -- Salt substitution; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2023.114541
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Excessive salt intake can increase the risk of cardiovascular diseases such as hypertension. Effect of different methods of salt substitution on lipid oxidation and volatile compounds formation by fermented restructured hams was studied. Sensory ratings of 30% KCl+70% NaCl (w/w) and 25% k-lactate+75% NaCl (w/w) showed higher odor scores than 100% NaCl. HS-SPME-GC-MS results indicated that nonanal (fatty), 2-decenal, 2-methyl-butanoic acid methyl ester, 2-pentyl-furan (fruity), benzeneacetaldehyde (flora rose & sweet), linalool (floral aroma), linalyl acetate, eugenol, and 1-octen-3-ol (mushroom aroma) were the main contributors to this discrepancy. Furthermore, these compounds were mainly related to the degradation of lipids. The increase in the activity of critical enzymes affecting lipid degradation, such as acidic and neutral lipase, LOX, further led to an increase in fatty acid content in the salt substitution group. Correlation analysis demonstrated that unsaturated fatty acids such as C20:4n6, C20:6n3, and C18:2n6c were the main precursors to specific flavors of salt substitution. Therefore, this study has a guiding significance for producing healthy, low-salt, restructured ham with excellent organoleptic acceptability. Graphical abstract: Impact of different salt substitutions on the decomposition of lipids and volatile flavor compounds in recombinant duck ham. A simplified version of the experiment was carried out in this study. Image 1 Highlights: Developed a low-salt duck reconstituted ham with excellent flavor. More potentially characteristic odor-active compounds found in low-salt ham. Enzyme activity plays an essential role in flavor formation differences. Some fatty acids were identified as precursors of differential flavor substances.