Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

Yingyang Zhang; Haizhou Wu; Jing Tang; Mingming Huang; Jianying Zhao; Jianhao Zhang

doi:10.1007/s10068-016-0053-3

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

Food Sci Biotechnol. 2016 Apr 30;25(2):379-391. doi: 10.1007/s10068-016-0053-3. eCollection 2016.

Authors

Yingyang Zhang¹, Haizhou Wu², Jing Tang², Mingming Huang², Jianying Zhao², Jianhao Zhang²

Affiliations

¹ 2School of Food Science and Technology, Changzhou University, Changzhou, Jiangsu Province, 213164 China.
² 1National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095 China.

Abstract

The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.

Keywords: KCl; NaCl; flavor; ham; replacement.