To investigate the effects of partial replacement of NaCl by KCl on intramuscular lipid oxidation in pork processing, 1%, 2%, 3%, 4%, 5% of salt were added to the longissimus muscles respectively (the control group was 100% NaCl, and 40% of NaCl was replaced by KCl in the treatment group), then the kinetic of lipid oxidation were studied after treatment at the different temperature from 15 to 30 ℃. The results showed that the rate constants of primary lipid oxidation were greater than those of secondary lipid oxidation. At a fixed salt content and composition, both the primary and the secondary lipid oxidation rate constants increased with the increase of temperature. At a fixed temperature, lipid oxidation rate constants first increased and then decreased with the salt concentration, reaching a maximum at 3% salt concentration for the 100% NaCl group, while the maximum was at the 4% salt concentration for the KCl replacement group. The Arrhenius equation analysis showed that the addition of NaCl to pork could promote lipid oxidation in the range of 1%-5%, and its pro-oxidation effect increased first and then decreased with the increasing of NaCl concentration. The best pro-oxidative effect at a concentration of 2.83%. When 40% NaCl was replaced by KCl, the mixed salt could promote lipid oxidation in the range of 2%-5%, while the best-promoting oxidation effect was observed at the concentration of 3.97%. Partial replacement of NaCl with KCl could improve the lipid oxidation stability if the total salt concentration was less than 4%, while decreased oxidation stability may be observed if total salt content was over this value.
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