ABSTRACT In this study, the influence of Na content in dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated. Dry-cured beef aged over 57 days, compared to the control groups (100% NaCl), salt-substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% L-lysine and 2% L-histidine) had a significant impact on the taste thresholds, relative odor activity value (ROAV), electronic nose (E-nose), and sensory evaluation. This study revealed that the salt substitute process modified the sensory profile by intensifying the “aroma” and differentiating the control group from SS group. The results represented salt substitute analysis of dry-cured beef and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of dry-cured beef due to 100% NaCl process. Salt substitute was developed successfully, presenting a good performance.

中文翻译：

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低钠干腌牛肉感官特性及其与气味强度和电子鼻信号的关系

摘要 在本研究中，研究了部分替代 KCl、L-赖氨酸和 L-组氨酸对干腌牛肉中 Na 含量的影响。与对照组（100% NaCl）、盐替代组（SS、39.7% NaCl、51.3% KCl 以及 7% L-赖氨酸和 2% L-的混合物）相比，年龄超过 57 天的干腌牛肉组氨酸）对味觉阈值、相对气味活性值（ROAV）、电子鼻（E-nose）和感官评价有显着影响。该研究表明，盐替代过程通过增强“香气”并将对照组与 SS 组区分开来改变了感官特征。结果代表了干腌牛肉的盐替代分析，食品公司和其他利益相关者可能会使用这些结果来了解由于 100% NaCl 过程引起的干腌牛肉感官特性的变化。