Effect of salt on volatile flavor substances in meat products-a review

This review explores the multifaceted effects of salt on the generation of volatile flavor compounds in meat products, focusing on key processes such as lipid hydrolysis and oxidation, protein degradation, the Maillard reaction, and microbial metabolism. The findings indicate that different salt concentrations can yield distinct outcomes: while moderate salt levels (approximately 1.5–2.5 %) enhance lipid oxidation in a controlled manner—thereby promoting the formation of desirable aldehydes and ketones—excessive salt (>3 % or 4 %) may lead to over-oxidation, producing off-flavors. Similarly, moderate salt promotes protein denaturation and increases solubility, releasing key amino acids and peptides that serve as flavor precursors, whereas high salt concentrations accelerate protein over-oxidation, compromising flavor quality. Salt also regulates water activity, favoring Maillard reactions and diversifying the flavor profile. Moreover, low-salt environments support the growth of beneficial microorganisms, resulting in more complex flavor compounds, whereas overly high salt contents can reduce microbial diversity and simplify product flavor. Therefore, precise salt usage is crucial for optimizing both the aromatic complexity and the overall quality of meat products. Future research should further investigate the comprehensive impact of salt concentration on these biochemical pathways, enabling the development of meat products suited to low-salt dietary trends while preserving distinctive flavor characteristics.