between the S-loin and SS-loin. Similar results were found for the
content of phospholipids. Correspondingly, the free fatty acids
content in SS-loinwas more than that in S-loin after 8 and 13 days
of drying-ripening. The results indicated that free fatty acids were
derived from hydrolysis of phospholipids, and the degree of
lipolysis in the SS-loin was higher than that in the S-loin during
the late stage of processing, suggesting that 50% replacement of
KCl (Ripolles et al., 2011), L-his and L-lys in the salt substitute
might promote lipase activity and consequently lipolysis.