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| Effect of Partial Substitution of NaCl with KCl on the Endogenous Protease and Quality of Sour Meat |
| YUAN Canqi, SHANG Huali, HUANG Shiqi, HU Qingqing, TIAN Wen, WU Xinyu, ZHANG Xinxin, ZHONG Xiaolin, ZHU Qiujin, ZHOU Ying |
| Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract Traditional sour meat fermentation relies on high concentrations of salt, and long-term consumption of sour meat will increase health risks. From the perspective of low salt fermentation, this study investigated the effect of partial replacement (0%–40%) of sodium chloride (NaCl) with potassium chloride (KCl) on the endogenous protease and quality changes of sour meat by sensory evaluation, electronic tongue analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid analysis and other methods. The results showed that the 20% KCl substitution group had the highest overall sensory score, which was significantly higher than that of the control group (P < 0.05). Electronic tongue analysis demonstrated that the 20% KCl group showed significantly lower sourness, astringency, and bitterness (P < 0.05) and higher umami and saltiness intensities (P < 0.05), while there was no significant difference in richness. Moreover, its redness value, pH value and moisture content were all significantly higher than those of the control group (P < 0.05). As the level of KCl substitution increased, the endogenous cathepsin B and L activities of sour meat significantly decreased (P < 0.05), leading to reduced protein degradation. Amino acid analysis revealed that the 20% KCl group exhibited a notably lower proportion of bitter amino acids (P < 0.05) and higher proportions of umami and sweet amino acids compared to the control group (P < 0.05). Taken together, this study suggested that 20% KCl substitution is the most suitable condition for the processing of low-salt sour meat.
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2026, Vol. 40 
