Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium

The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investigated. The presence of Mg ions hindered the penetration of Na into the meat. The weight loss, moisture content, and pH of all low-sodium salt groups were lower than those of S. Mg addition increased the water activity ( ) of SPMA, SPM, and SM. Dry-curing meat with low-sodium salts promoted the production of volatile flavor compounds, with Mg playing a more prominent role. Furthermore, low-sodium salts also promoted protein degradation and increased the content of free amino acids in dry-cured meat, especially in SM. Principal component analysis (PCA) showed that the low-sodium salts containing Mg were conducive to improving the quality of dry-cured meat products. Therefore, low-sodium salts enriched with Mg become a desirable low-sodium curing agent for achieving salt reduction in dry-cured meat products.