Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies

Yeşi̇lsu, Ahmet Faruk; Alp-Erbay, Esen; Dağtekin, Büket Buşra; Dağtekin, Murat; Özyurt, Gülsün; Benjakul, Soottawat

doi:10.1080/10498850.2021.1936325

Cited by 1 publication

(1 citation statement)

References 34 publications

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“…Yeşilsu et al . (2021) also found that replacing NaCl with KCl resulted in a rapid increase in the content of TBARS in marinated anchovies, compared with the content of TBARS in the anchovies in the control group. The content of TBARS in the two kinds of bacon increased remarkably with the extension of storage time, indicating that the oxidation degree of bacon increased significantly.…”

Section: Resultsmentioning

confidence: 91%

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: 91%