Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Food Chemistry

Volumn 172, Issue , 2015, Pages 391-399

  Wu, Haizhou ^a   Zhuang, Hong ^b   Zhang, Yingyang ^a   Tang, Jing ^a   Yu, Xiang ^a   Long, Men ^a   Wang, Jiamei ^a   Zhang, Jianhao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Egg Safety and Quality Research Unit   (United States)

Author keywords

Dry cured bacon; Potassium chloride; Sodium chloride substitution; Volatile compounds

Indexed keywords

CURING; DRYING; POTASH; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

AMINO ACID DEGRADATIONS; DYNAMIC HEADSPACE GC/MS; PARTIAL REPLACEMENT; PARTIAL SUBSTITUTION; PURGE AND TRAP; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL DERIVATIVE; AMINO ACID; CARBOXYLIC ACID DERIVATIVE; DRUG; ESTER DERIVATIVE; FAT; HYDROCARBON; ISOVALERALDEHYDE; KETONE DERIVATIVE; LIPID; POTASSIUM; POTASSIUM CHLORIDE; PROTEIN; SODIUM; SODIUM CHLORIDE; VOLATILE AGENT; ALDEHYDE; ISOVALERYLALDEHYDE; VOLATILE ORGANIC COMPOUND;

ANIMAL TISSUE; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DESICCATION; DRY CURED BACON; FOOD PROCESSING; MASS FRAGMENTOGRAPHY; MOISTURE; NONHUMAN; PORK; PROTEIN DEGRADATION; QUADRICEPS FEMORIS MUSCLE; SUBSTITUTION REACTION; VOLATILIZATION; ANALYSIS; CHEMISTRY; FOOD HANDLING; MEAT;

ALDEHYDES; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; POTASSIUM CHLORIDE; SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUNDS;

EID: 84907484419     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.088     Document Type: Article

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