This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 85.63% at the end of processing for 0%, 30%, 50% and 70% KCl replacement samples, respectively. During the processing, Lactobacillus gradually became the dominant one, and higher the KCl ratio, more rapid was the process. After salting, the TBARS of control was markedly higher (P < 0.05) than that of the others, while a similar lipid oxidation level (P > 0.05) was observed at the end of processing for different groups. After salting, there was no difference in total free amino acids (TFAA) content among four treatments (P > 0.05), whereas KCl replacement samples shared significantly higher (P < 0.05) values than control at the end of processing. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus versus TBARS and TFAA. Partial replacement of NaCl with KCl could, directly or subsequently by promoting the growth of Lactobacillus, influence proteolysis and lipid oxidation over the manufacturing process.

这项工作旨在确定用0％（对照），30％，50％和70％的KCl部分替代NaCl对加工过程中腊肉的细菌群落，蛋白水解和脂质氧化的影响。对于0％，30％，50％和70％的KCl替代样品，乳酸菌属的比例从22.45％（鲜肉）增加到处理结束时的72.78％，81.64％，76.53％和85.63％。在加工过程中，乳酸杆菌逐渐成为主要细菌，而KCl比率越高，过程越快。腌制后，对照组的TBARS显着高于其他组（P <0.05），而不同组在加工结束时观察到相似的脂质氧化水平（P> 0.05）。腌制后，四种处理之间的总游离氨基酸（TFAA）含量没有差异（P> 0。05），而在处理结束时，氯化钾替代品样品的对照值显着高于对照（P <0.05）。冗余分析和Pearson相关性显示，乳酸杆菌与TBARS和TFAA之间呈正相关。用KCl部分替代NaCl可以直接或随后通过促进乳杆菌的生长来影响整个生产过程中的蛋白水解和脂质氧化。