Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Du, Hongzhen; Li, Xiangao; Wang, Qiang; Liu, Qian; Qian, Chen; Kong, Baohua

doi:10.3390/foods11020143

Cited by 9 publications

(4 citation statements)

References 52 publications

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“…Du et al . (2022) found that with the increase in the KCl replacement ratio, the content of TBARS in bacon increased, which might be due to the change in ionic strength caused by the substitution of the salt in the bacon sample. Yeşilsu et al .…”

Section: Resultsmentioning

confidence: 99%

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

Ruan

Kong

et al. 2023

Int J of Food Sci Tech

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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.

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Section: Resultsmentioning

confidence: 99%

“…Du et al . (2022) found that a high‐substitution rate of KCl increased the heterocyclic aromatic amine content and changed the quality of bacon. Chen et al .…”

Section: Introductionmentioning

confidence: 99%

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

Ruan

Kong

et al. 2023

Int J of Food Sci Tech

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“…The carbonyl group content might be correlated with protein degradation, but it also strongly depended on the endogenous enzymes surrounding the groups. It has also been reported that the K + can facilitate more slack protein structures, further accelerating the oxidation of muscle protein [ 27 ]. Some water-soluble cellular substances were released from the sample as affected by KCl replacements, which might include antioxidant enzymes and other antioxidants, and this thus affected the oxidative stability of the sample [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

Jing

Xue

Jiang

et al. 2023

Foods

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The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigated. KCl replacements using optimal substitution (50% of KCl) contributed to maintaining desired quality properties. Further, KCl replacement (about 50~70% of KCl) led to the insolubilization and weakened stability of myofibrillar proteins, represented by the unfolding of the myofibrillar protein, increased surface hydrophilic points, and strengthened internal protein-protein interaction, resulting in the structurally reinforced hardness and lower water-holding capacity. Excessive replacement (more than 70% of KCl) showed apparent deterioration in taste quality, coloration, and hardness received by sensory sensation caused by immoderate hydrolysis and aggravated oxidation of the myofibrillar protein. In this sense, insights into KCl replacements on protein properties might be a positive approach to improving quality attributes of lightly salted tilapias fillets.

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“…The creatine contents of bacon were determined based on the methods of our previous work [ 25 ]. The results were presented as mg/g of dry matter of fried and unfried bacon (control).…”

Section: Methodsmentioning

confidence: 99%

Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils

Wang

et al. 2022

Foods

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The physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon and in the remaining oil were investigated. Corn oil led to the lowest total free amino acids (FAAs) contents and glucose content of fried bacon (p < 0.05) and rapeseed oil led to the lowest creatine content of fried bacon (p < 0.05). Bacon fried in corn oil had the highest HAA contents (p < 0.05). The total HAA contents of the oils after frying were lowest in rapeseed and soybean oils (p < 0.05). The type of vegetable oil used affected the color of the fried bacon but not the flavor and taste (p < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered.

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Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Cited by 9 publications

References 52 publications

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

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

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils

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