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  • Title: Effects of NaCl substitutes on physicochemical properties of salted pork.
    Author: Zhang D, Li H, Wang Z, Emara AM, He Z.
    Journal: Meat Sci; 2020 Nov; 169():108205. PubMed ID: 32599419.
    Abstract:
    The effects of NaCl substitutes (KCl and Ca-ascorbate) at a certain concentration (15%) on the salted pork microstructure were investigated. The changes of water, salt, element (Na, K and Ca) content and total weight in salted pork under different kinds of salts, concentration and salting time were also discussed. Results show the different treatments significantly affected the element content of salted pork. Under high concentration (20%) salting, the relationship with corresponding element content is K (5.08%) > Na (2.73%) > Ca (0.82%). In the mixed salt solution, Ca element significantly inhibited the content increases of Na than K, and sodium salt substitution with potassium and calcium salts significantly reduced the sodium content in salted pork. The relationship of specific surface area in pork salted with three kinds of salts (15% concentration) is KCl group (4.3011 m2/g) > NaCl group (4.2902 m2/g) > Ca-ascorbate group (4.2319 m2/g). K, Na, and Ca have a certain impact on the microstructure, which affects the increase of salt content in salted pork.
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