Effect Of Combined Sodium-salt Injection With Coating On Flavor Of Reduced-sodium Bacon

Bacon is a typical western meat product,which is loved by Chinese people for its flavor.But high sodium chloride content in bacon restricts its development.The research of low-sodium(below 1.5% NaCl)bacon has become the focus of meat industry.It is a great challenge to solve the problem of quality deterioration caused by salt reduction in meat products.The replacement of potassium chloride for sodium chloride,changing the adding method of sodium-salt,etc.may reduce the sodium content by improving the taste of sodium-reduced bacon.Sodium-salt adding by injection combined with coating could enhance the salty taste of low-sodium bacon.In this study,the effects of sodium-salt injection combined with coating and potassium-salt injection on the flavor of low-sodium bacon were investigated in order to improve the flavor of the bacon.The influence mechanism were discussed via the analysis of flavor compounds during products processing and oral processing.The results showed that:(1)At salt addition level of 1.5%(w/w),sodium-salt injection combined with coating could reduce the degradation of 5?-nucleotides,increase the release of free amino acid and the EUC value in roasted bacon.The combination could also speed up the release of sodium-ion from bacon in the early stage of chewing(P<0.05)and significantly enhance the salty taste(P<0.05).Moreover,there was no significant difference(P>0.05)between H0.6+0.9 group(sodium-injection content 0.6% and coating content 0.9%)and C2.5group(sodium-injection 2.5%)in the salty and umami scores.(2)At salt addition level of 1.5%(w/w),this combination could promote the fat oxidation in roasted bacon.And there was no significant difference(P>0.05)in TBARS value between H0.6+0.9 group and C2.5 group.But the content of key flavor compounds such as 2-decanal and 2,4-decadienal could be reduced in group H0.6+0.9.(3)The content of salty and umami compounds were increasing and the degradation of key flavor compounds were reducing in group H0.9+0.6(sodium-injection content0.9% and coating content 0.6%).The addition of potassium-salt(KCl)can promote the lipid oxidation and increase the content of volatile flavor compounds in bacon of sodium-injection combined with coating.(4)The sensory quality of sodium-reduced H0.9+0.6+K0.6 group(sodium-injection content 0.9%,coating content 0.6% and potassium-injection content 0.6%)was comparable to that in group C2.5.So,the combined addition method of salt can reduce40% of exogenetic sodium salt in bacon.