Abstract
The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.
Highlights
Sodium salt has been used as a preservative in meat products to reduce water activity, limit oxygen solubility, obstruct microbial growth, enhance flavor, and improve quality and texture [1,2]
The K+ content of bacon treated with SS3 was significantly higher than those of the other three treatments (p < 0.05), while the Na+ content of bacon treated with SS3 was significantly lower than those of the other three treatments (p < 0.05)
Zhang et al [22] found that the total molar concentration of KCl and NaCl in salted pork declined with an increased KCl substitution rate in brine
Summary
Sodium salt has been used as a preservative in meat products to reduce water activity, limit oxygen solubility, obstruct microbial growth, enhance flavor, and improve quality and texture [1,2]. It is reported that approximately 20% of the daily sodium intake comes from meat products [4]. There is currently an increasing demand to reduce the salt contents of meat products. Directly reducing the sodium chloride (NaCl) level is the most convenient method; sodium reduction may decrease the sensory qualities, shorten the shelf life, and increase the thiobarbituric acid reactive substances (TBARS) and carbonyl contents of meat products [6]. Another common strategy for reducing the NaCl content is partial replacement by other chloride salts, such as potassium chloride (KCl). Li et al [8] reported that the partial replacement of NaCl by KCl did not significantly impact the amount of polycyclic aromatic hydrocarbons (PAHs) in bacon
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