Effect of Combined Injection and Coating of Sodium Salt on Taste of Reduced-Sodium Bacon
YANG Guanhua, WANG Sai, GAO Na, REN Jingjing, XIONG Jiahao, MA Fei, CHEN Conggui
1.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2.Engineering Research Center of Bioprocess, Ministry of Education, Hefei University of Technology, Hefei 230601, China
Abstract：In order to reduce the sodium content of bacon products, the effects of combined sodium salt injection and coating on sodium release during chewing, free amino acid content, 5’-nucleotide content, equivalent umami concentration (EUC) and sensory attributes in reduced-sodium bacon were investigated at salt addition level of 1.5% in this study. The results showed that the combined method could reduce the degradation of 5’-nucleotides, increase the release of free amino acids and impart a high EUC to roasted bacon. The combination could also speed up the release of sodium ions from bacon in the early stage of chewing (P < 0.05), significantly enhancing the salty taste (P < 0.05). Moreover, there were no significantly difference in sensory scores for salty and umami taste between the 0.6% salt injection combined with 0.9% salt coating group and the 2.5% salt injection group. Consequently, the combined injection and coating of sodium salt has a potential application to reduce the sodium salt content by about 40% with maintaining the salty taste of low-salt bacon.
杨冠华，王 赛，郜 娜，任晶晶，熊嘉皓，马 飞，陈从贵. 钠盐内注-外涂添加对减钠盐传统培根滋味的影响[J]. 肉类研究, 2021, 35(5): 17-22.
YANG Guanhua, WANG Sai, GAO Na, REN Jingjing, XIONG Jiahao, MA Fei, CHEN Conggui. Effect of Combined Injection and Coating of Sodium Salt on Taste of Reduced-Sodium Bacon. Meat Research, 2021, 35(5): 17-22.
2021, Vol. 35 
