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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Shixin Liua Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Yawei Zhanga Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaCorrespondence[email protected]
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Guanghong Zhoua Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
,
Xiaopu Rena Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Yingjie Baoa Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Yuxia Zhua Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Xiaofang Zengb College of Light Industry and Food Science, Zhongkai University of Agriculture and Technology, Guangzhou, China
&
Zengqi Penga Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Pages 1322-1339 | Received 23 Feb 2019, Accepted 01 Jul 2019, Published online: 23 Jul 2019

Citations (12)

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Read on this site (3)

Gong Xiao-Hui, Wan Jing, Zhou Ye-Ling, Zhou Ying, Zhu Qiu-Jin, Liu Ling-Gao, Chen Dan, Huang Yan-Pei, Gu Sha & Li Ming-Ming. (2023) Mediated curing strategy: An overview of salt reduction for dry-cured meat products. Food Reviews International 39:7, pages 4565-4580.
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Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran & Nantawat Tatiyaborworntham. (2022) Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Shixin Liu, Yawei Zhang, Putri Widyanti Harlina, Guanghong Zhou & Zengqi Peng. (2020) Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals. International Journal of Food Properties 23:1, pages 116-126.
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Articles from other publishers (9)

Min Zhang, Jing-Jing Fu, Jun-Long Mao, Xiu-Ping Dong & Yue-Wen Chen. (2023) Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker. Food Chemistry 429, pages 136888.
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Xin Liu, Chunxiang Piao, Ming Ju, Jian Zhang, Wangang Zhang, Fushun Cui, Guanhao Li & Mingxun Cui. (2023) Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening. LWT 187, pages 115347.
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Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou & Shenghui Bi. (2023) Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin. Foods 12:7, pages 1451.
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Barış Yalınkılıç, Güzin Kaban & Mükerrem Kaya. (2023) Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness 12:1, pages 266-274.
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Zhanrui Huang, Hengping Zhou, Qionghua Jiang, Wanying He, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Binbin Liu, Jinsong Zhou & Liangzhong Zhao. (2022) Study on the quality change and deterioration mechanism of leisure dried tofu under different storage temperature conditions. LWT 172, pages 114257.
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Xinyun Zhou, Ting Guo, Yulin Lu, Hadiatullah Hadiatullah, Pei Li, Kaili Ding & Guozhong Zhao. (2022) Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce. Food Chemistry 393, pages 133289.
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Nantawat Tatiyaborworntham, Fatih Oz, Mark P. Richards & Haizhou Wu. (2022) Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chemistry: X 14, pages 100317.
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Yawei Zhang, Xiuyun Guo, Zengqi Peng & Muneer Ahmed Jamali. (2022) A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends in Food Science & Technology 119, pages 215-226.
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Suelem Lima da Silva, José Manuel Lorenzo, Juliana Missio Machado, Marialene Manfio, Alexandre José Cichoski, Leadir Lucy Martins Fries, Marcelo Antonio Morgano & Paulo Cezar Bastianello Campagnol. (2020) Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl. Meat Science 159, pages 107939.
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