KCl was used to partially replace NaCl (20%-50%) in dry-cured meat, and its effect on lipid oxidation and fatty acid composition was studied. The results showed that the Na+ content in cured meat decreased significantly (p<0.01) with the substitution ratio increasing, the POV and TBA values of substitute group decreased significantly (p<0.01) and were bneficial to improve the antioxidant properties of bacon. However, when NaCl was replaced by KCl, the content of intramuscular total lipids and phospholipids decreased, and free fatty acids content increased. Also, compared with the control group, the content of C16∶0, C16∶1 and C18∶1 of substitute group was higher, the content of C18∶2 of substitute group was lower, and with the increase of substitution ratio, the content of C16∶0 and C16∶1 increased significantly (p<0.01), and C18∶2 content decreased significantly (p<0.01). Furthermore, with the substitution ratio increased, the content of MUFA increased significantly (p<0.01), and the content of PUFA decreased significantly (p<0.01). Therefore, after partial replacement of NaCl with KCl, the fatty acid of bacon changed significantly, and this will affect the flavor of bacon.
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