Animal Production and Food Science Department, Faculty of Veterinary Science, University of Extremadura, Avenida Universidad s/n, 10003 Cáceres, Spain.
J Agric Food Chem. 2012 Aug 8;60(31):7607-15. doi: 10.1021/jf3013772. Epub 2012 Jul 30.
The effect of the partial NaCl replacement by other salts (potassium, calcium, and magnesium chloride) on the formation of volatile compounds through the processing of dry-cured ham was studied using solid-phase microextraction (SPME). Three salt formulations were considered, namely, I (100% NaCl), II (50% NaCl and 50% KCl), and III (55% NaCl, 25% KCl, 15% CaCl(2), and 5% MgCl(2)). There was an intense formation of volatile compounds throughout the processing of dry-cured hams, particularly during the "hot-cellar" stage. The differences between treatments were found to be more remarkable at the end of the curing process. Hams from formulations I and II had significantly higher amounts of lipid-derived volatiles such as hexanal than hams from formulation III, whereas the latter had significantly higher amounts of Strecker aldehydes and alcohols. Plausible mechanisms by which salt replacement may affect the generation of volatile compounds include the influence of such replacement on lipid oxidation and proteolysis phenomena. The potential influence of the volatiles profile on the aroma of the products is also addressed in the present paper.
采用固相微萃取（SPME）技术研究了用部分 NaCl 替代其他盐（氯化钾、氯化钙和氯化镁）对干腌火腿加工过程中挥发性化合物形成的影响。考虑了三种盐配方，即 I（100% NaCl）、II（50% NaCl 和 50% KCl）和 III（55% NaCl、25% KCl、15% CaCl2 和 5% MgCl2）。在干腌火腿加工过程中会形成大量的挥发性化合物，特别是在“热窖”阶段。处理之间的差异在腌制过程结束时更为显著。与配方 III 相比，配方 I 和 II 的火腿中脂质衍生的挥发性化合物（如己醛）的含量明显更高，而后者中 Strecker 醛和醇的含量明显更高。盐替代可能影响挥发性化合物生成的合理机制包括这种替代对脂肪氧化和蛋白水解现象的影响。本文还讨论了挥发性化合物谱对产品香气的潜在影响。
