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

Abstract

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% Llysine 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 T 21 and T 22 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.

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

“… Andres et al (2005) stated that salt have a slight promoting effect on lipolysis at concentrations below 6% in production of Iberian dry-cured ham. Liu et al (2019) found that the phospholipase activities in dry-cured beef increased after treatment with a salt substitute containing l -Lys and l -His. On the other hand, there are also some researches showing that salt inhibits or slows down lipolysis phenomenon ( Jin et al, 2010 , Harkouss et al, 2015 ).…”

“…The phospholipase activity remained relatively constant, contributing to phospholipid degradation and FFA release during the curing process, but declined significantly during the smoking step. There have been attempts made in order to reduce and/or replace NaCl in cured products due to health concern of overconsumption of NaCl ( Liu et al, 2019 , Nachtigall et al, 2019 , Zhao et al, 2020 ). Substitution of NaCl by CaCl 2 at the same ionic strength enhanced lipid oxidation and lipolysis in salted meat which altered total volatile profile and shelf life of the products ( Nachtigall et al, 2019 ).…”

“…Alternatively, at critical micelle concentrations, FFAs may diffuse into aqueous medium to form spontaneous aggregates, known as micelles, increasing the surface area which can lead to greater exposure to oxygen and pro-oxidants. Moreover, FFAs become substrates for lipoxygenases, a group of iron-containing oxidoreductase enzymes, which catalyze dioxygenation of fatty acids with region-specificity, a phenomenon that can be pro-oxidant in postmortem muscles and processed meats ( Fu et al, 2009 , Yang et al, 2018 , Liu et al, 2019 ). Given its hydrolytic activity, PLA2 has been shown to be involved in lipoxygenase-mediated oxidation of fatty acids to form lipid hydroperoxides and superoxides in skeletal muscles ( Zuo, Christofi, Wright, Bao, & Clanton, 2004 ).…”

Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals

“…Volatile compounds were measured as described by Liu et al [18] The solid-phase microextraction device (Supelco, Bellefonte, PA) contained 50/30 μm a carboxy/polydimethylsiloxane/divinylbe (CAR/PDMS/DVB) fiber. A 5.00 g sample was placed in a 20 mL headspace bottle.…”

“…Each curve represented the response of the sensor in the E-nose. [18] Each sensor had a different response intensity to the flavor, and the volatile components between SS and the control had differences. The signals of sensors S7, S9 and S2 in SS increased rapidly, and the signal of sensor S6 increased first and then decreased.…”