|LUO, JI - Nanjing Agricultural University
|NASIRU, MUSTAPHA - Nanjing Agricultural University
|ZHOU, GANGHONG - Nanjing Agricultural University
|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. https://doi.org/10.1016/j.foodres.2020.110001.
Interpretive Summary: Sheep meat is a popular product in the world. Dry-cured lamb ham is a further-processed sheep meat product in China. 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 traditional products. One of the approaches for manufacturing low sodium food is to substitute sodium with KCl. The aim of this study was to evaluate the effect of salt substitute KCl combined with accelerated high-temperature ripening on the proteolysis of myofibrillar 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: The effects of partial NaCl substitution combined with high-temperature ripening on the proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated. Two salt treatments, I (0% KCl + 100% NaCl) and II (25% KCl + 75% NaCl), were considered. Although some studies have analyzed the influences of salt substitution on volatile compounds of dry-cured ham, no studies have evaluated lamb ham produced in China. Intensifying the high-temperature ripening lead to an increase in the formation of flavors generated by the Maillard reaction and Strecker degradation in both treatments, also, had a positive influence on proteolysis index and content of total free amino acids during the ripening stage. The application of 25% KCl did not influence the formation of volatiles during curing stage, however, there were more volatiles came from amino acids degradation in the final products with 25% KCl. Therefore, sodium reduction combined with high-temperature ripening may be an alternative method to manufacture Chinese dry-cured lamb hams.