Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

Haizhou Wu; Wenjing Yan; Hong Zhuang; Mingming Huang; Jianying Zhao; Jianhao Zhang

doi:10.1016/j.foodchem.2016.01.025

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

Food Chem. 2016 Jun 15:201:237-42. doi: 10.1016/j.foodchem.2016.01.025. Epub 2016 Jan 8.

Authors

Haizhou Wu¹, Wenjing Yan¹, Hong Zhuang², Mingming Huang¹, Jianying Zhao¹, Jianhao Zhang³

Affiliations

¹ National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
² Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, GA 30605, USA.
³ National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: jianhao_zhang@163.com.

PMID: 26868571
DOI: 10.1016/j.foodchem.2016.01.025

Abstract

This study investigated the influence of partial substitution of NaCl with KCl on protein and lipid oxidation as well as antioxidant enzyme activities in dry-cured bacons during processing. The partial substitution was 0% KCl (I), 40% KCl (II), and 70% KCl (III). Compared with 0% KCl (I), the substitution of 40% NaCl with KCl did not significantly influence the protein and lipid oxidation and antioxidant enzyme activities. The bacons that were treated with 70% KCl treatment (III) showed increased lipid oxidation and antioxidant enzyme GSH-Px activity, whereas samples treated with formulas I and II showed higher protein oxidation and antioxidant enzyme catalase activity. These results demonstrate that the substitution of NaCl with KCl by more than 40% may significantly affect protein and lipid oxidation and that for the substitution of NaCl in further processed meat products with other chloride salts, salt content is very important for control of protein and lipid biochemical changes in finished products.

Keywords: Dry-cured bacon; Lipid oxidation; Potassium chloride; Protein oxidation; Sodium chloride.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Handling / methods*
Meat Products / analysis*
Oxidation-Reduction
Potassium Chloride / chemistry*
Sodium Chloride / chemistry*

Substances

Sodium Chloride
Potassium Chloride