These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
    Author: Zhang D, Li H, Emara AM, Wang Z, Chen X, He Z.
    Journal: Food Chem; 2020 Dec 01; 332():127414. PubMed ID: 32615379.
    Abstract:
    The reasons for the change in the water retention capability of salted pork caused by potassium chloride (KCl) instead of sodium chloride (NaCl) were investigated. Accompanied by the gradually increased substitution rate of KCl, the oxidative degradation of protein, water content, water activity (aw), gap, as well as water loss in salted pork were increased, and the results showed significant differences (p < 0.05). LF-NMR results indicated that NaCl was replaced by KCl, which can observably increased the mobility of water in the salted pork (p < 0.05). All indexes showed excellent correlation. NaCl was replaced by KCl, which affected the water retention capability of salted pork, because K+ promoted changes in the meat's physicochemical properties. The KCl replacement group presented higher water content, while displayed lower water retention capability.
    [Abstract] [Full Text] [Related] [New Search]