Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing
This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Wu, Haizhou [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
|---|
| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
|---|
| Schlagwörter: |
Potassium Chloride - chemistry |
|---|
| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 172(2015), Seite 391-399 |
|---|---|
| Übergeordnetes Werk: |
volume:172 ; year:2015 ; pages:391-399 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2014.09.088 |
|---|
| Katalog-ID: |
OLC1965054781 |
|---|
| LEADER | 01000caa a2200265 4500 | ||
|---|---|---|---|
| 001 | OLC1965054781 | ||
| 003 | DE-627 | ||
| 005 | 20220223002825.0 | ||
| 007 | tu | ||
| 008 | 160206s2015 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2014.09.088 |2 doi | |
| 028 | 5 | 2 | |a PQ20160617 |
| 035 | |a (DE-627)OLC1965054781 | ||
| 035 | |a (DE-599)GBVOLC1965054781 | ||
| 035 | |a (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 | ||
| 035 | |a (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |a 660 |q DNB |
| 084 | |a 58.34 |2 bkl | ||
| 084 | |a 58.00 |2 bkl | ||
| 100 | 1 | |a Wu, Haizhou |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| 264 | 1 | |c 2015 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 520 | |a This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. | ||
| 540 | |a Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. | ||
| 650 | 4 | |a Aldehydes - chemistry | |
| 650 | 4 | |a Potassium Chloride - chemistry | |
| 650 | 4 | |a Volatile Organic Compounds - analysis | |
| 650 | 4 | |a Sodium Chloride - chemistry | |
| 650 | 4 | |a Meat Products - analysis | |
| 700 | 1 | |a Zhuang, Hong |4 oth | |
| 700 | 1 | |a Zhang, Yingyang |4 oth | |
| 700 | 1 | |a Tang, Jing |4 oth | |
| 700 | 1 | |a Yu, Xiang |4 oth | |
| 700 | 1 | |a Long, Men |4 oth | |
| 700 | 1 | |a Wang, Jiamei |4 oth | |
| 700 | 1 | |a Zhang, Jianhao |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d Amsterdam [u.a.] : Elsevier, 1976 |g 172(2015), Seite 391-399 |w (DE-627)129611751 |w (DE-600)243123-3 |w (DE-576)015107418 |x 0308-8146 |7 nnns |
| 773 | 1 | 8 | |g volume:172 |g year:2015 |g pages:391-399 |
| 856 | 4 | 1 | |u http://dx.doi.org/10.1016/j.foodchem.2014.09.088 |3 Volltext |
| 856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/25442569 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_4012 | ||
| 912 | |a GBV_ILN_4219 | ||
| 936 | b | k | |a 58.34 |q AVZ |
| 936 | b | k | |a 58.00 |q AVZ |
| 951 | |a AR | ||
| 952 | |d 172 |j 2015 |h 391-399 | ||
| author_variant |
h w hw |
|---|---|
| matchkey_str |
article:03088146:2015----::nlecoprilelcmnoncwtklnrflsfoaieopudid |
| hierarchy_sort_str |
2015 |
| bklnumber |
58.34 58.00 |
| publishDate |
2015 |
| allfields |
10.1016/j.foodchem.2014.09.088 doi PQ20160617 (DE-627)OLC1965054781 (DE-599)GBVOLC1965054781 (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Wu, Haizhou verfasserin aut Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis Zhuang, Hong oth Zhang, Yingyang oth Tang, Jing oth Yu, Xiang oth Long, Men oth Wang, Jiamei oth Zhang, Jianhao oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 391-399 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:391-399 http://dx.doi.org/10.1016/j.foodchem.2014.09.088 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442569 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 391-399 |
| spelling |
10.1016/j.foodchem.2014.09.088 doi PQ20160617 (DE-627)OLC1965054781 (DE-599)GBVOLC1965054781 (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Wu, Haizhou verfasserin aut Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis Zhuang, Hong oth Zhang, Yingyang oth Tang, Jing oth Yu, Xiang oth Long, Men oth Wang, Jiamei oth Zhang, Jianhao oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 391-399 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:391-399 http://dx.doi.org/10.1016/j.foodchem.2014.09.088 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442569 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 391-399 |
| allfields_unstemmed |
10.1016/j.foodchem.2014.09.088 doi PQ20160617 (DE-627)OLC1965054781 (DE-599)GBVOLC1965054781 (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Wu, Haizhou verfasserin aut Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis Zhuang, Hong oth Zhang, Yingyang oth Tang, Jing oth Yu, Xiang oth Long, Men oth Wang, Jiamei oth Zhang, Jianhao oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 391-399 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:391-399 http://dx.doi.org/10.1016/j.foodchem.2014.09.088 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442569 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 391-399 |
| allfieldsGer |
10.1016/j.foodchem.2014.09.088 doi PQ20160617 (DE-627)OLC1965054781 (DE-599)GBVOLC1965054781 (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Wu, Haizhou verfasserin aut Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis Zhuang, Hong oth Zhang, Yingyang oth Tang, Jing oth Yu, Xiang oth Long, Men oth Wang, Jiamei oth Zhang, Jianhao oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 391-399 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:391-399 http://dx.doi.org/10.1016/j.foodchem.2014.09.088 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442569 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 391-399 |
| allfieldsSound |
10.1016/j.foodchem.2014.09.088 doi PQ20160617 (DE-627)OLC1965054781 (DE-599)GBVOLC1965054781 (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Wu, Haizhou verfasserin aut Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis Zhuang, Hong oth Zhang, Yingyang oth Tang, Jing oth Yu, Xiang oth Long, Men oth Wang, Jiamei oth Zhang, Jianhao oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 391-399 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:391-399 http://dx.doi.org/10.1016/j.foodchem.2014.09.088 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442569 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 391-399 |
| language |
English |
| source |
Enthalten in Food chemistry 172(2015), Seite 391-399 volume:172 year:2015 pages:391-399 |
| sourceStr |
Enthalten in Food chemistry 172(2015), Seite 391-399 volume:172 year:2015 pages:391-399 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis |
| dewey-raw |
540 |
| isfreeaccess_bool |
false |
| container_title |
Food chemistry |
| authorswithroles_txt_mv |
Wu, Haizhou @@aut@@ Zhuang, Hong @@oth@@ Zhang, Yingyang @@oth@@ Tang, Jing @@oth@@ Yu, Xiang @@oth@@ Long, Men @@oth@@ Wang, Jiamei @@oth@@ Zhang, Jianhao @@oth@@ |
| publishDateDaySort_date |
2015-01-01T00:00:00Z |
| hierarchy_top_id |
129611751 |
| dewey-sort |
3540 |
| id |
OLC1965054781 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1965054781</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220223002825.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2014.09.088</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1965054781</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1965054781</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Wu, Haizhou</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aldehydes - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Potassium Chloride - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Volatile Organic Compounds - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sodium Chloride - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat Products - analysis</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhuang, Hong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Yingyang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tang, Jing</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yu, Xiang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Long, Men</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wang, Jiamei</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Jianhao</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">172(2015), Seite 391-399</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:172</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:391-399</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2014.09.088</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25442569</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">172</subfield><subfield code="j">2015</subfield><subfield code="h">391-399</subfield></datafield></record></collection>
|
| author |
Wu, Haizhou |
| spellingShingle |
Wu, Haizhou ddc 540 bkl 58.34 bkl 58.00 misc Aldehydes - chemistry misc Potassium Chloride - chemistry misc Volatile Organic Compounds - analysis misc Sodium Chloride - chemistry misc Meat Products - analysis Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| authorStr |
Wu, Haizhou |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129611751 |
| format |
Article |
| dewey-ones |
540 - Chemistry & allied sciences 660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0308-8146 |
| topic_title |
540 660 DNB 58.34 bkl 58.00 bkl Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing Aldehydes - chemistry Potassium Chloride - chemistry Volatile Organic Compounds - analysis Sodium Chloride - chemistry Meat Products - analysis |
| topic |
ddc 540 bkl 58.34 bkl 58.00 misc Aldehydes - chemistry misc Potassium Chloride - chemistry misc Volatile Organic Compounds - analysis misc Sodium Chloride - chemistry misc Meat Products - analysis |
| topic_unstemmed |
ddc 540 bkl 58.34 bkl 58.00 misc Aldehydes - chemistry misc Potassium Chloride - chemistry misc Volatile Organic Compounds - analysis misc Sodium Chloride - chemistry misc Meat Products - analysis |
| topic_browse |
ddc 540 bkl 58.34 bkl 58.00 misc Aldehydes - chemistry misc Potassium Chloride - chemistry misc Volatile Organic Compounds - analysis misc Sodium Chloride - chemistry misc Meat Products - analysis |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| author2_variant |
h z hz y z yz j t jt x y xy m l ml j w jw j z jz |
| hierarchy_parent_title |
Food chemistry |
| hierarchy_parent_id |
129611751 |
| dewey-tens |
540 - Chemistry 660 - Chemical engineering |
| hierarchy_top_title |
Food chemistry |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 |
| title |
Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| ctrlnum |
(DE-627)OLC1965054781 (DE-599)GBVOLC1965054781 (PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0 (KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil |
| title_full |
Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| author_sort |
Wu, Haizhou |
| journal |
Food chemistry |
| journalStr |
Food chemistry |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science 600 - Technology |
| recordtype |
marc |
| publishDateSort |
2015 |
| contenttype_str_mv |
txt |
| container_start_page |
391 |
| author_browse |
Wu, Haizhou |
| container_volume |
172 |
| class |
540 660 DNB 58.34 bkl 58.00 bkl |
| format_se |
Aufsätze |
| author-letter |
Wu, Haizhou |
| doi_str_mv |
10.1016/j.foodchem.2014.09.088 |
| dewey-full |
540 660 |
| title_sort |
influence of partial replacement of nacl with kcl on profiles of volatile compounds in dry-cured bacon during processing |
| title_auth |
Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| abstract |
This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. |
| abstractGer |
This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. |
| abstract_unstemmed |
This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 |
| title_short |
Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing |
| url |
http://dx.doi.org/10.1016/j.foodchem.2014.09.088 http://www.ncbi.nlm.nih.gov/pubmed/25442569 |
| remote_bool |
false |
| author2 |
Zhuang, Hong Zhang, Yingyang Tang, Jing Yu, Xiang Long, Men Wang, Jiamei Zhang, Jianhao |
| author2Str |
Zhuang, Hong Zhang, Yingyang Tang, Jing Yu, Xiang Long, Men Wang, Jiamei Zhang, Jianhao |
| ppnlink |
129611751 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth oth oth oth |
| doi_str |
10.1016/j.foodchem.2014.09.088 |
| up_date |
2024-07-03T16:19:12.333Z |
| _version_ |
1803575416424759296 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1965054781</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220223002825.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2014.09.088</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1965054781</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1965054781</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1594-13116c235532018e9009069cf882fae141bcff77c462df0693742b8739d69fac0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320150000172000000391influenceofpartialreplacementofnaclwithkclonprofil</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Wu, Haizhou</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aldehydes - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Potassium Chloride - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Volatile Organic Compounds - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sodium Chloride - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat Products - analysis</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhuang, Hong</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Yingyang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tang, Jing</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yu, Xiang</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Long, Men</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wang, Jiamei</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Jianhao</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">172(2015), Seite 391-399</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:172</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:391-399</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2014.09.088</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25442569</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">172</subfield><subfield code="j">2015</subfield><subfield code="h">391-399</subfield></datafield></record></collection>
|
| score |
7.402487 |