用氯化钾（KCl）替代氯化钠（NaCl）会导致盐腌猪肉中蛋白质的氧化降解。
KCl导致盐腌猪肉的水分含量更高。
KCl造成盐腌猪肉孔隙水平高且孔径均匀。
盐腌猪肉中蛋白质变化与核磁共振（nuclear magnetic resonance，NMR) 测量指标之间具有良好的相关性。
西南大学食品科学学院的Dong Zhang、Hongjun Li和Zhifei He*等人研究了用KCl替代NaCl所引起的盐腌猪肉保水能力变化的原因。随着KCl替代率的逐渐提高，盐腌猪肉中蛋白质的氧化降解、水含量、水分活度（water activity，aw）、孔隙和失水量增加，结果显着差异（p<0.05）。低频核磁共振（low frequency nuclear magnetic resonance，LF-NMR）结果表明，用KCl替代NaCl可以显着地增加盐腌猪肉中水的流动性（p<0.05）。所有指标均显示出极好的相关性。用KCl替代NaCl影响了盐腌猪肉的保水能力，因为K+促进了盐腌猪肉理化性质的改变。KCl替代组的水分含量较高，而保水性却较低。
Abstract
Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork
Dong Zhang, Hongjun Li, A.M.Emara, Zefu Wang, Xiaosi Chen, Zhifei He
a College of Food Science, Southwest University, Chongqing 400715, China
b Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
The reasons for the change in the water retention capability of salted pork caused by potassium chloride (KCl) instead of sodium chloride (NaCl) were investigated. Accompanied by the gradually increased substitution rate of KCl, the oxidative degradation of protein, water content, water activity (aw), gap, as well as water loss in salted pork were increased, and the results showed significant differences (p< 0.05). LF-NMR results indicated that NaCl was replaced by KCl, which can observably increased the mobility of water in the salted pork (p< 0.05). All indexes showed excellent correlation. NaCl was replaced by KCl, which affected the water retention capability of salted pork, because K+promoted changes in the meat’s physicochemical properties. The KCl replacement group presented higher water content, while displayed lower water retention capability.
