Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage

Abstract

SummaryThis study aimed to determine differences in protein and lipid oxidation between bacon with KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two‐month storage process. At the beginning of storage, the carbonyl content and thiobarbituric acid reactive substances (TBARS) in alternative salt bacon were higher than those in traditional bacon, while the sulphhydryl content, fluorescence intensity and the α‐helix structure of alternative salt bacon protein were lower than those of traditional bacon. As the duration of storage progressed from 0 to 60 days, the degree of oxidation of proteins and fats in both groups of bacon increased, and the degree of oxidation of alternative salt bacon was stronger than that of traditional bacon. The results indicated that alternative salts can promote physicochemical changes in bacon to some extent. The changes in the protein and lipid oxidation of the two kinds of bacon during storage may led to the production of key volatile flavour substances and taste substances, which require further investigation.

The oxidation of muscle food: past, present and future

“…Exploring alternative cooking methods, such as stewing, not only contributes to flavour development but can also influence oxidative stability (de Lima et al ., 2024). Substituting NaCl with potassium chloride (KCl) and calcium ascorbate can be a novel approach to reduce sodium content while concurrently acting as antioxidants, contributing to oxidative control (Ruan et al ., 2024). Embracing cold plasma technology introduces a non‐thermal method for reducing microbial load, extending the shelf life of meat products without compromising oxidative stability (Wu et al ., 2024).…”