Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products

doi:10.7506/spkx1002-6630-201401008

Abstract

Abstract:

Potassium chloride was used to partially replace sodium chloride (20% – 60%) in dry-cured meat from pig hindquarters
and its effect on physical, proteolysis and sensory properties in dry-cured meat was investigated. The results showed that partial
replacement of NaCl from 0 to 60% by KCl in dry-cured meat did not significantly affect the proteolysis index and peptide
nitrogen, amino acid nitrogen and alanyl aminopeptidase (AAP) activity. Also, the sensory analysis of final products with 40% or
lower replacement did not reveal an obvious difference (P ＞ 0.05). When 40% NaCl was replaced by KCl, the NaCl content was only
3.14% in final products without impact on proteolysis and sensory properties, suggesting that the optimal replacement level is 40%.

Key words: dry-cured meat products, potassium chloride, substitute, proteolysis, sensory properties

CLC Number:

TS201.21

WU Hai-zhou, ZHANG Ying-yang, LI Liang-hao, TANG Jing, ZHAO Jian-ying, RUAN Gui-ping, ZHANG Jian-hao*. Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products[J]. FOOD SCIENCE, 2014, 35(1): 39-43.

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