Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
Само за регистроване кориснике
2023
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the... peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd
Кључне речи:
Meat products / Salt reduction / Salt substitute / Salt taste receptor / Saltiness-enhancing peptides / Salty peptidesИзвор:
Meat Science, 2023, 204Финансирање / пројекти:
- This work was supported by the National Natural Science Foundation of China (32172257), the Ministry of Science and Technology of the People's Republic of China (DL2022163005L), the Science and Technology Program of Qingyuan (2022KJJH018, 2021SJXM032) and the 111 Project (B17018).
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Chen, Ruixia AU - Liu, Xiao-Chen AU - Xiang, Junyi AU - Sun, Weizheng AU - Tomasevic, Igor PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6380 AB - A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd T2 - Meat Science T2 - Meat Science T1 - Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products VL - 204 DO - 10.1016/j.meatsci.2023.109261 ER -
@article{ author = "Chen, Ruixia and Liu, Xiao-Chen and Xiang, Junyi and Sun, Weizheng and Tomasevic, Igor", year = "2023", abstract = "A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd", journal = "Meat Science, Meat Science", title = "Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products", volume = "204", doi = "10.1016/j.meatsci.2023.109261" }
Chen, R., Liu, X., Xiang, J., Sun, W.,& Tomasevic, I.. (2023). Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. in Meat Science, 204. https://doi.org/10.1016/j.meatsci.2023.109261
Chen R, Liu X, Xiang J, Sun W, Tomasevic I. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. in Meat Science. 2023;204. doi:10.1016/j.meatsci.2023.109261 .
Chen, Ruixia, Liu, Xiao-Chen, Xiang, Junyi, Sun, Weizheng, Tomasevic, Igor, "Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products" in Meat Science, 204 (2023), https://doi.org/10.1016/j.meatsci.2023.109261 . .