摘要：The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na
+ content, moisture, a
w, pH,
L* value, and sensory saltiness decreased and K
+ content,
a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (
p < 0.05). There were no significant differences between the control and KCl substitution samples for the
b* value, redness, and sensory off-odor (
p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (
p > 0.05), but it diminished in the smoking and frying processes (
p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (
p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (
p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.
