Zhang Yingyang, Wu Haizhou, Tang Jing, Huang Mingming, Zhao Jianying, Zhang Jianhao
2School of Food Science and Technology, Changzhou University, Changzhou, Jiangsu Province, 213164 China.
1National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095 China.
Food Sci Biotechnol. 2016 Apr 30;25(2):379-391. doi: 10.1007/s10068-016-0053-3. eCollection 2016.
The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.
使用气相色谱/质谱联用系统评估了在金华火腿加工过程中用氯化钾部分替代氯化钠对挥发性化合物形成的影响。金华火腿分别用100%氯化钠（I）或60%氯化钠和40%氯化钾（II）处理。两种盐配方的金华火腿在加工过程中挥发性化合物的形成均增加，尤其是在腌制期结束时。加工45天后，配方I和II之间挥发性化合物的形成存在差异。加工45天后，用配方II处理的金华火腿中脂质衍生挥发物（己醛）和斯特雷克醛（2-甲基丁醛和3-甲基丁醛）的含量较高。用氯化钾部分替代氯化钠改变了金华火腿中挥发性化合物的形成，可能影响了成品的风味。
