Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage

This study aimed to determine differences in protein and lipid oxidation between bacon with KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two-month storage process. At the beginning of storage, the carbonyl content and thiobarbituric acid reactive substances (TBARS) in alternative salt bacon were higher than those in traditional bacon, while the sulphhydryl content, fluorescence intensity and the alpha-helix structure of alternative salt bacon protein were lower than those of traditional bacon. As the duration of storage progressed from 0 to 60 days, the degree of oxidation of proteins and fats in both groups of bacon increased, and the degree of oxidation of alternative salt bacon was stronger than that of traditional bacon. The results indicated that alternative salts can promote physicochemical changes in bacon to some extent. The changes in the protein and lipid oxidation of the two kinds of bacon during storage may led to the production of key volatile flavour substances and taste substances, which require further investigation.

Automated summary

This study aimed to compare the protein and lipid oxidation of bacon with alternative salt (KCl and calcium ascorbate) and traditional bacon (NaCl) during a two-month storage. The alternative salt bacon had higher carbonyl content and TBARS, but lower sulphhydryl content, fluorescence intensity, and alpha-helix structure compared to the traditional bacon. As storage duration increased, both types of bacon showed increased oxidation, with the alternative salt bacon exhibiting stronger oxidation. These findings suggest that alternative salts can induce physicochemical changes in bacon. Further investigation is needed to understand the formation of volatile flavor and taste compounds during storage.