Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.

@article{Ding2021EvaluationOS,
  title={Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.},
  author={Xi-Hong Ding and Guiying Wang and Yingling Zou and Yaying Zhao and Changrong Ge and Guozhou Liao},
  journal={Meat science},
  year={2021},
  volume={175},
  pages={
          108465
        }
}
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham.
TLDR
A relationship between protein degradation and the flavor formation was found and that of myofibrillar proteins and sarcoplasmic proteins extracted from the biceps femoris muscle during the processing of Xuan'en ham.
Effect of Salt Content Reduction on Food Processing Technology
TLDR
In meat products, salt provides flavour, texture, and shelf life, and water activity increases, and myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found, and the composition of curing nitrite salt mixtures and starter cultures must be modified.

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