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| 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 |
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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.
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2021, Vol. 35 
