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

• Published in: Food chemistry 2009-12, Vol.117 (4), p.627-633
• Main Authors: Armenteros, M., Aristoy, M.C., Barat, J.M., Toldrá, F.
• Format: Article
• Language: English
• Subjects: aminopeptidases; arginyl aminopeptidase; Biological and medical sciences; cathepsins; chemical composition; cured meats; curing (food products); dipeptidylpeptidase; Dry-cured loin; enzyme activity; food composition; Food industries; food processing quality; Fundamental and applied biological sciences. Psychology; leucyl aminopeptidase; Lipolysis; loins (meat cut); meat aging; Meat and meat product industries; meat composition; meat processing; meat quality; membrane alanyl aminopeptidase; methionyl aminopeptidase; pork; Potassium chloride; Proteolysis; Sensory properties; sodium chloride; Sodium replacement
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.04.056

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.