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

Erhong Liang ^a b, Bowen Liu ^a b, Su Li ^a b, Qianrong Wu ^a b, Tianze Wang ^a b, Meng Liu ^a b, Yan Zhao ^a b, Shouwei Wang ^a b, Shunliang Zhang ^a bShow moreAdd to Mendeley

https://doi.org/10.1016/j.lwt.2025.118857

Highlights

• •Salt influences lipid oxidation, protein degradation, Maillard reactions, and microbial metabolism in meat.
• •Salt alters water activity and ionic strength, regulating protein and lipid breakdown and volatile formation.
• •Salt shows a dual role: moderate levels enhance flavor, while excess harms quality, guiding product optimization.

Abstract

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.

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Comment: Salt is arguably the most important ingredient for savory flavor. In any foods based on meat and vegetables , salt is indispensable. Salt not just provides the salty taste for a food, but also influence chemical reactions during the cooking process as shown in this report. One important reaction influenced by salt is dehydration in a Maillard reaction system that leads to the formulation of many roast-type chemical compounds.