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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #363120
Title: Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

Author
item LUO, JI - Nanjing Agricultural University
item NASIRU, MUSTAPHA - Nanjing Agricultural University
item Zhuang, Hong
item ZHOU, GUANGHONG - Nanjing Agricultural University
item ZHANG, JIANHAO - Nanjing Agricultural University

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/9/2020
Publication Date: 12/29/2020
Citation: Luo, J., Nasiru, M.M., Zhuang, H., Zhou, G., Zhang, J. 2020. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham. Food Research International. 140. https://doi.org/10.1016/j.foodres.2020.110001.
DOI: https://doi.org/10.1016/j.foodres.2020.110001

Interpretive Summary: Sheep meat is one of the most favorable meat products in its consumption districts. Among sheep meat, further-processed and traditional products are very popular. Further-processed sheep meat, dry-cured lamb ham, is a specially further-processed product in the local market. The traditional method for processing dry-cured meat involves high level of salt and the natural maturation. However, too much sodium could lead to hypertension, stroke, and many other human health problems. Reducing sodium chloride is a big challenge for dry-cured meat products. It could result in losses of taste and flavor of the products. One of the approaches for manufacturing low sodium food is to substitute sodium with KCl. The objective of this study was to evaluate the effect of salt substitute KCl combined with accelerated high-temperature ripening on the proteolysis of myofibril proteins and the formation of volatile flavor compounds in dry-cured lamb hams during processing. Our results show that 25% replacement of NaCl with KCl combined with high-temperature ripening process could shorten the process time to 90 days, promote proteolysis, and accelerate Maillard reactions and Strecker degradation. The formation of the volatile compounds significantly increased during the processing regardless of salt formula. However, the substitution significantly influenced the formation of majorities of volatile compounds during the drying/ripening period. At the end of processing, 25% KCl application resulted in significant increases in Strecker aldehyde such as 3-methylbutanal and may affect the overall flavor in hams. Data collected in this study provide a useful information for modifying traditional lamb ham processing.

Technical Abstract: A novel technology for manufactory of dry-cured lamb hams is evaluated based on the effects of processing on proteolysis and the formation of volatile compounds in products. Two formula used for ham curing were 0% KCl (treatment I) and 25% KCl (treatment II). Results showed that during processing, myofibril proteins underwent proteolysis and generated free amino acids that play a role in ham flavor. High-temperature ripening combined with 25% potassium salt substitute resulted in increased proteolysis index, increased total free amino acids contents during ripening stage, and accelerated the formation of flavor in hams during processing through the Maillard reactions and Strecker degradation in both groups. It was also shown that 25% KCl application did not significantly influence the formation of volatiles during curing; however, the final products with 25% KCl showed higher levels of volatiles from amino acid degradation, such as 3-methylbutanal. The sodium reduction combined with high-temperature ripening may be an alternative to the production of dry-cured lamb hams.