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

  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},
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham.
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
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.


Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
An attempt to decrease the NaCl content in dry-cured products through the use of three different salting treatments revealed that those loins salted with the treatment II were not significantly different from the loin salted traditionally (100% NaCl), so that this treatment could be successfully used for sodium reduction.
Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”
The main objective, which is the reduction of sodium intake, was achieved, but a sensory study should be carried out to observe how aforementioned changes affect the organoleptic quality of the final product and the consumer's acceptability.
Beef broth flavour: relation of components with the flavour developed at different cooking temperatures
The components of broths obtained at different cooking temperatures (from 55 °C to boiling under reflux) have been related, through regression analysis, with their sensorial evaluation. An increase