Lipolytic degradation, water and flavor properties of low sodium dry cured beef
The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitute effects the physicochemical, lipolytic, and fla...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1642354 |
| _version_ | 1828318078347247616 |
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| author | Shixin Liu Yawei Zhang Guanghong Zhou Xiaopu Ren Yingjie Bao Yuxia Zhu Xiaofang Zeng Zengqi Peng |
| author_facet | Shixin Liu Yawei Zhang Guanghong Zhou Xiaopu Ren Yingjie Bao Yuxia Zhu Xiaofang Zeng Zengqi Peng |
| author_sort | Shixin Liu |
| collection | DOAJ |
| description | The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitute effects the physicochemical, lipolytic, and flavor characteristics of dry-cured beef by determining free fatty acids, lipase activity, volatile compounds, and water mobility. The results showed that the lipase activity and unsaturated fatty acids were significantly increased due to the present of L-lysine and L-histidine. In addition, the SS could also enhance the lipoxygenase activity and promoted the lipid oxidation and influenced volatile compounds. The changes of T21 and T22 showed that the water mobility in SS was higher (P < .05) than in the control group. Moreover, the cadaverine, histamine, and tyramine were detected in 57-day dry-cured beef, being below their toxic limits. The present study demonstrated that salt substitute by L-lysine and L-histidine alter the water distribution and mobility, improved the amounts and types of volatile compounds, while had no influence in the quality of product. |
| first_indexed | 2024-04-13T17:36:54Z |
| format | Article |
| id | doaj.art-6041f95ce5e845729759efcaf81e7434 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-13T17:36:54Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-6041f95ce5e845729759efcaf81e74342022-12-22T02:37:19ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-012211322133910.1080/10942912.2019.16423541642354Lipolytic degradation, water and flavor properties of low sodium dry cured beefShixin Liu0Yawei Zhang1Guanghong Zhou2Xiaopu Ren3Yingjie Bao4Yuxia Zhu5Xiaofang Zeng6Zengqi Peng7Nanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityZhongkai University of Agriculture and TechnologyNanjing Agricultural UniversityThe high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitute effects the physicochemical, lipolytic, and flavor characteristics of dry-cured beef by determining free fatty acids, lipase activity, volatile compounds, and water mobility. The results showed that the lipase activity and unsaturated fatty acids were significantly increased due to the present of L-lysine and L-histidine. In addition, the SS could also enhance the lipoxygenase activity and promoted the lipid oxidation and influenced volatile compounds. The changes of T21 and T22 showed that the water mobility in SS was higher (P < .05) than in the control group. Moreover, the cadaverine, histamine, and tyramine were detected in 57-day dry-cured beef, being below their toxic limits. The present study demonstrated that salt substitute by L-lysine and L-histidine alter the water distribution and mobility, improved the amounts and types of volatile compounds, while had no influence in the quality of product.http://dx.doi.org/10.1080/10942912.2019.1642354na alternatesl-lysinel-histidinelipid oxidationflavorwater mobility |
| spellingShingle | Shixin Liu Yawei Zhang Guanghong Zhou Xiaopu Ren Yingjie Bao Yuxia Zhu Xiaofang Zeng Zengqi Peng Lipolytic degradation, water and flavor properties of low sodium dry cured beef International Journal of Food Properties na alternates l-lysine l-histidine lipid oxidation flavor water mobility |
| title | Lipolytic degradation, water and flavor properties of low sodium dry cured beef |
| title_full | Lipolytic degradation, water and flavor properties of low sodium dry cured beef |
| title_fullStr | Lipolytic degradation, water and flavor properties of low sodium dry cured beef |
| title_full_unstemmed | Lipolytic degradation, water and flavor properties of low sodium dry cured beef |
| title_short | Lipolytic degradation, water and flavor properties of low sodium dry cured beef |
| title_sort | lipolytic degradation water and flavor properties of low sodium dry cured beef |
| topic | na alternates l-lysine l-histidine lipid oxidation flavor water mobility |
| url | http://dx.doi.org/10.1080/10942912.2019.1642354 |
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