AI Article Synopsis
- The study examined how replacing NaCl with KCl affects small molecular metabolites and the sensory quality of Xuanwei ham.
- Thirty hams were divided into five treatment groups with varying NaCl and KCl ratios, revealing that increasing KCl led to higher moisture content and the release of flavor-enhancing metabolites.
- Results indicated that treatments with 70% NaCl + 30% KCl and 60% NaCl + 40% KCl successfully reduced NaCl levels while still maintaining good taste and acceptability.
Article Abstract
The study was to understand the effect of the partial substitution of NaCl by KCl on small molecular metabolites and sensory quality of Xuanwei ham. Thirty green hams were randomly divided into five treatments, and salted with 100% NaCl (I), 70% NaCl+30% KCl (II), 60% NaCl+40% KCl (III), 50% NaCl+50% KCl (IV) and 40% NaCl+60% KCl (V), respectively. With the increase of KCl substitution, the moisture content of Xuanwei ham increased. Non-targeted ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-Q-Exactive-MS) was used to study the effect of partial substitution of NaCl by KCl, and twenty-eight metabolites were identified as markers of small molecular metabolites in the different treatments. KCl substitution promoted the release of tryptophan, histidine, citrulline, lysine, creatine and oleic acid, which contributed to improve the flavor and taste of ham. Therefore, the treatment II and III could reduce the NaCl content of Xuanwei ham by 30% and 40%, and maintained a better sensory acceptability.
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| http://dx.doi.org/10.1016/j.meatsci.2021.108465 | DOI Listing |
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