Science and Technology of Food Industry

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LI Liang-hao, WANG Yong-li, TANG Jing, WANG Jian, WU Hai-zhou, YANG Rong-rong, ZHANG Jian-hao. Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams[J]. Science and Technology of Food Industry, 2015, (18): 103-107. DOI: 10.13386/j.issn1002-0306.2015.18.012
Citation: LI Liang-hao, WANG Yong-li, TANG Jing, WANG Jian, WU Hai-zhou, YANG Rong-rong, ZHANG Jian-hao. Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams[J]. Science and Technology of Food Industry, 2015, (18): 103-107. DOI: 10.13386/j.issn1002-0306.2015.18.012
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Influence of partial replacement of Na Cl with KCl on proteolysis during processing of dry-cured hams

  • National Central of Meat Quality and Safety Control,Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Ministry of Agriculture,Synergetic Innovation Center of Food Safety and Nutrition,College of Food Science and Technology,Nanjing Agricultural University

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  • Received Date: February 04, 2015
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  • In order to reduce the sodium-content of dry-cured hams,all hams were produced with modified high temperature mature processing technology and Na Cl was replaced by 40% KCl when they were salted. A comparative study was carried out to study the effect of the two salts on salt content,moisture content,p H value,proteolysis index,peptide nitrogen(Pe N) and ammonia nitrogen(AN) content,cathepsin(B and L)potential activities of biceps femoris during processing. The results showed that there was no significant difference( p > 0. 05) with cathepsin( B and L) potential activities of biceps femoris when 40 % Na Cl was replaced by KCl. So did physical and chemical indicators,proteolysis index,Pe N and AN content of the two final products at the end of the processing(p>0.05). Results also showed that it had no significant impact(p>0.05) on proteolysis of dry-cured ham when 40% Na Cl was replaced by KCl.
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