NDLI: Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

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Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

Content Provider	Springer Nature Link
Author	Li, Feng Zhuang, Hong Qiao, Weiwei Zhang, Jianhao Wang, Yongli
Copyright Year	2016
Abstract	Effects of three salting treatments (Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl and Formulation IV: 40 % NaCl + 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 100 % NaCl) during processing and storage. Results showed that there were no significant differences among treatments for moisture, pH, and total volatile basic nitrogen (TVBN) content in dry-cured bacons during processing. The replacement of 40 % or less NaCl by KCl had no negative effects on the sensory quality of bacons during processing. Formulation III significantly reduced putrescine, cadaverine and histamine contents and enhanced nitrite residues compared with the control. After 12-day ripening and during storage, the substitution of NaCl by 60 % KCl significantly increased the N-nitrosodimethylamine (NDMA) content than the control. Principal component analysis showed that there were positive correlations between TVBN, biogenic amines (putrescine, cadaverine, histamine and tyramine) and NDMA, and negative correlation between NDMA and nitrite. These findings suggested the partial substitution of NaCl by KCl could be utilized for producing reduced-sodium dry-cured bacons to improve safety of finished products.
Starting Page	3795
Ending Page	3805
Page Count	11
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	53
Issue Number	10
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-10-15
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dry-cured bacon Sodium chloride Potassium chloride Physicochemical property Biogenic amines Nitrosodimethylamine Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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