title: Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines andN-nitrosamines during ripening and storage of dry-cured bacon.
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 theN-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.
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 China.
authors.forename: Feng
authors.initials: F
authors.lastname: Li
authors.affiliation: Quality and Safety Assessment Research Unit, Agricultural Research Service, USDA, Athens, GA 30605 USA.
authors.forename: Hong
authors.initials: H
authors.lastname: Zhuang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095 China.
authors.forename: Weiwei
authors.initials: W
authors.lastname: Qiao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095 China.
authors.forename: Jianhao
authors.initials: J
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 China ; College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095 China.
authors.forename: Yongli
authors.initials: Y
authors.lastname: Wang
keywords: Biogenic amines; Dry-cured bacon; Nitrosodimethylamine; Physicochemical property; Potassium chloride; Sodium chloride