TY  - 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 . .