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Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Authors :
Fidel Toldrá
José M. Barat
M-Concepción Aristoy
Mónica Armenteros
Source :
Food Chemistry. 117:627-633
Publication Year :
2009
Publisher :
Elsevier BV, 2009.

Abstract

The effect of partial replacement of NaCl by KCl in the dry-curing of loins has been evaluated by biochemical and sensory analysis of the final products. Endoproteolytic enzymes like cathpesins B and B + L appeared to be more active when more KCl and less NaCl were present in the curing salt while cathepsin H remained unaffected. Proteolysis was reflected by SDS–PAGE in the higher density of the sarcoplasmic proteins bands within the range 55.0–28.0 kDa. Alanyl aminopeptidase (AAP) was unaffected while arginyl and leucyl aminopeptidases were more activated by KCl. On the other hand, methionyl aminopeptidase and dipeptidylpeptidase I and III were more inhibited as KCl increased in the curing salt blends. The sensory analysis revealed no significant differences between control loins with 100% NaCl and those with up to 50% of KCl substitution. Furthermore, loins elaborated with 50% of each salt obtained the highest scores.

Details

ISSN :
03088146
Volume :
117
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi...........f86edafc8371d8334f73b22479098229
Full Text :
https://doi.org/10.1016/j.foodchem.2009.04.056