Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
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.
Animal Production and Food Science Department, Faculty of Veterinary Science, University of Extremadura, Avenida Universidad s/n, 10003 Cáceres, Spain.
Mónica
M
Armenteros
Fidel
F
Toldrá
M-Concepción
MC
Aristoy
Jesús
J
Ventanas
Mario
M
Estévez
D000818:Animals; D005511:Food Handling; D008461:Meat Products / Q000032:analysis*; D012965:Sodium Chloride / Q000032:analysis; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds; D012965:Sodium Chloride