Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

“…This finding is in agreement with those reported by Raccach and Henningen (1997) who observed that the growth inhibition for aerobic mesophilic bacteria was higher when using CaCl 2 instead of NaCl and KCl in pork sausages. These outcomes are in disagreement with those reported by Aliño et al (2010) and Blesa et al (2008) who did not find significant differences between the chloride salts employed during their production.…”

“…The results showed that the presence of other chloride salts delayed the decrease in water activity and thus increased the post-salting time needed to reach similar water activities as in the traditional process. Regarding microbial safety, the partial replacement of NaCl by others salts maintains the microbiological stability of dry-cured ham (Blesa et al, 2008), dry-cured loin (Aliño et al, 2010) and fermented sausages (Gimeno, Astiasar an, & Bello, 2001). To this regards, Raccach and Henningen (1997) noticed that the growth inhibition for aerobic mesophilic bacteria was higher when using CaCl 2 instead of NaCl and KCl in pork sausages.…”

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

“…Compared to the control, group IV significantly (p \ 0.05) delayed the accumulation of TVBN after being stored for 2 weeks. This is possibly owing to the replacement of NaCl by KCl, since the replacement was shown to reduce the quantity of salt-tolerant flora and suppress the growth of coliforms (Aliño et al 2010). A similar TVBN change was observed in smoked sea bass (Fuentes et al 2011) and salted black carp fillets when stored at 4°C for 16 days (Fan et al 2014).…”

“…Inhibition of the biogenic amines by partial replacement of NaCl with KCl varied widely, with formulation III and IV being more effective in delaying the formation of histamine, putrescine, and cadaverine than other treatments. However, some authors did not observe significant influences of NaCl partial replacement by KCl on the microbial load of various pork meat products (Aliño et al 2010;Blesa et al 2008). Therefore, it appeared that the effect of NaCl substitution on BAs accumulation was not due to their inhibition (Bergstrom and Bramer 2008).…”

“…Similarly, Campagnol et al (2011) found that the fermented cooked sausages with 50 % replacement of NaCl by KCl had significantly lower pH value than the control (100 % NaCl). These results might be attributed to the inhibitory action of NaCl substitution by KCl towards the growth of coliforms, which metabolized basic nitrogen compounds leading to pH changes in dry-cured bacon (Aliño et al 2010).…”