Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork
To investigate the effects of KCl substitution for NaCl in different proportions on lipid oxidation in pork processing, 3% or 4% of NaCl, which was partly replaced by 15%, 30%, 45%, or 60% of KCl, respectively, were added to the minced longissimus muscles, then kinetic law of lipid oxidation was stu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060033 |
| _version_ | 1811224422138249216 |
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| author | Qingxin KONG Jingzhou ZHANG Yechuan HUANG Weiping XU Limei LUO |
| author_facet | Qingxin KONG Jingzhou ZHANG Yechuan HUANG Weiping XU Limei LUO |
| author_sort | Qingxin KONG |
| collection | DOAJ |
| description | To investigate the effects of KCl substitution for NaCl in different proportions on lipid oxidation in pork processing, 3% or 4% of NaCl, which was partly replaced by 15%, 30%, 45%, or 60% of KCl, respectively, were added to the minced longissimus muscles, then kinetic law of lipid oxidation was studied after treatment at different temperature. The results showed that at a fixed salt content and composition, both the primary and the secondary lipid oxidation rate constants increased with the increasing temperature. At a fixed temperature, lipid primary oxidation rate constants decreased with the increasing of KCl substitution proportion at a 3% salt content, while which first increased and then decreased with the KCl substitution proportion when salt concentration was fixed at 4%, reaching a maximum at 45% of KCl proportion. The Arrhenius equation analysis showed that at 3% salt concentration, the activation energies of both lipid primary oxidation and lipid secondary oxidation increased linearly with the increasing of KCl substitution proportion (P<0.05), while when salt content was at 4%, partial replacement of NaCl with KCl had no significant effect on the activation energies of lipid oxidation (P>0.05). Therefore, partial replacement of NaCl with KCl could improve the lipid oxidation stability in pork linearly with the substitution proportion if total salt concentration is at about 3%, and no significant effect was observed if total salt content was at about 4%. |
| first_indexed | 2024-04-12T08:49:06Z |
| format | Article |
| id | doaj.art-16092f9ae10e4093abfbec250c3dc914 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:49:06Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-16092f9ae10e4093abfbec250c3dc9142022-12-22T03:39:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-014359810410.13386/j.issn1002-0306.20210600332021060033-5Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in PorkQingxin KONG0Jingzhou ZHANG1Yechuan HUANG2Weiping XU3Limei LUO4School of Pharmaceutical Engineering, Chongqing Chemical Industry Vocational College, Chongqing 401228, ChinaSchool of Pharmaceutical Engineering, Chongqing Chemical Industry Vocational College, Chongqing 401228, ChinaSchool of Biological Engineering, Jingchu University of Technology, Jingmen 448000, ChinaHospital of the Southwest University of Political Science and Law, Chongqing 401120, ChinaSchool of Pharmaceutical Engineering, Chongqing Chemical Industry Vocational College, Chongqing 401228, ChinaTo investigate the effects of KCl substitution for NaCl in different proportions on lipid oxidation in pork processing, 3% or 4% of NaCl, which was partly replaced by 15%, 30%, 45%, or 60% of KCl, respectively, were added to the minced longissimus muscles, then kinetic law of lipid oxidation was studied after treatment at different temperature. The results showed that at a fixed salt content and composition, both the primary and the secondary lipid oxidation rate constants increased with the increasing temperature. At a fixed temperature, lipid primary oxidation rate constants decreased with the increasing of KCl substitution proportion at a 3% salt content, while which first increased and then decreased with the KCl substitution proportion when salt concentration was fixed at 4%, reaching a maximum at 45% of KCl proportion. The Arrhenius equation analysis showed that at 3% salt concentration, the activation energies of both lipid primary oxidation and lipid secondary oxidation increased linearly with the increasing of KCl substitution proportion (P<0.05), while when salt content was at 4%, partial replacement of NaCl with KCl had no significant effect on the activation energies of lipid oxidation (P>0.05). Therefore, partial replacement of NaCl with KCl could improve the lipid oxidation stability in pork linearly with the substitution proportion if total salt concentration is at about 3%, and no significant effect was observed if total salt content was at about 4%.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060033porkkclnacllipid oxidation |
| spellingShingle | Qingxin KONG Jingzhou ZHANG Yechuan HUANG Weiping XU Limei LUO Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork Shipin gongye ke-ji pork kcl nacl lipid oxidation |
| title | Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork |
| title_full | Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork |
| title_fullStr | Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork |
| title_full_unstemmed | Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork |
| title_short | Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork |
| title_sort | kinetic effects of kcl substitution for nacl in different proportions on lipid oxidation in pork |
| topic | pork kcl nacl lipid oxidation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060033 |
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