Effect Of Salt Mixture And Ultrasound Treatment On Flavor Of Reduced-sodium Bacon

Bacon,a traditional western cured meat product,is more and more popular in China due to its unique flavor.However,the sodium content of bacon is high,which can increase the risk of human disease.The development of reduced-sodium?1.5%NaCl?bacon is important to human healthy diet.Reducing the sodium salt content in bacon during processing directly could significantly reduce its sensory quality?for example,flavor?.KCl and CaCl₂ can be used as sodium salt substitutes to reduce the sodium salt content of food.Ultrasound technology is beneficial to the improvement of food quality.In this study,the effects of combined ultrasound and salt mixture?KCl:CaCl₂=1:1,w/w?on flavor of reduced-sodium?1.5%NaCl?bacon was investigated and the corresponding mechanisms were elucidated from the perspectives of oxidation and hydrolysis of lipid and protein,with the goal of reducing the sodium content of bacon.The results showed that:?1?The results of relative odor activity values showed that the key volatile flavor substances in the reduced-sodium bacon were four phones and three aldehydes including o-cresol,m-cresol,guaiacol,2-methoxy-4-methylphenol,hexanal,nonanal and decanal.And the shape of raw meat did not have an effect on the kind of the key volatile flavor in the bacon.?2?Ultrasound treatment?600 w,30 min?combined with 0.5%salt mixture?0.25%KCl and 0.25%CaCl₂?could significantly enhance the oxidation of lipid and protein,the degradation of polyunsaturated fatty acids,the formation of free amino acids,the release and formation of the key volatile flavor substances of the reduced-sodium?1.5%NaCl?bacon model?P<0.05?,thus improving its flavor?P<0.05?.And this combination treatment exhibited similar flavor promoting effect in reduced-sodium traditional bacon.Both ultrasound treatment and the salt mixture did not have an effect on the kinds of the key volatile flavor substances in the reduced-sodium bacon.?3?Ultrasound treatment could significantly promote the oxidation degree of lipid and protein,the degradation of polyunsaturated fatty acids,the formation and release of key volatile flavor substances in reduced-sodium bacon with salt mixture under the given ultrasound conditions in this experiment?ultrasound power:300 w-900 w;ultrasound time:30 min-60 min?.The effect of ultrasound time was more significant than that of ultrasound power in improving the oxidation of lipid and protein,the formation and release of key volatile flavor substances in reduced-sodium bacon.Ultrasound treatment at 600 w for 30 min was beneficial to improve the flavor quality of reduced-sodium bacon.?4?The composition of lipid oxidation degration products,protein oxidation degration products and key volatile flavor substances of reduced-sodium bacon treated by salt mixture combined with ultrasound treatment were the same before and after baked,which indicated that the flavor quality of reduced-sodium bacon formed during the treatments of combined salt mixture and ultrasound treatment and frozen storage could be maintained to the edible stage after baked.