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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

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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.

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Acknowledgments

This study was supported by the National Key Technology R&D Program in the 12th Five Year Plan of China (2012BAD28B01) and Science and Technology Foundation in Higher Education of Shandong Province (J16LE18).

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Authors and Affiliations

  1. College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an, 271018, China

    Feng Li & Yongli Wang

  2. Quality and Safety Assessment Research Unit, Agricultural Research Service, USDA, Athens, GA, 30605, USA

    Hong Zhuang

  3. College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, China

    Weiwei Qiao, Jianhao Zhang & Yongli Wang

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  1. Feng Li
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  2. Hong Zhuang
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  3. Weiwei Qiao
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  4. Jianhao Zhang
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  5. Yongli Wang
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Correspondence to Yongli Wang.

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Li, F., Zhuang, H., Qiao, W. et al. Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon. J Food Sci Technol 53, 3795–3805 (2016). https://doi.org/10.1007/s13197-016-2366-x

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  • DOI: https://doi.org/10.1007/s13197-016-2366-x

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