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dc.creatorChen, Ruixia
dc.creatorLiu, Xiao-Chen
dc.creatorXiang, Junyi
dc.creatorSun, Weizheng
dc.creatorTomasevic, Igor
dc.date.accessioned2023-07-11T10:27:54Z
dc.date.available2023-07-11T10:27:54Z
dc.date.issued2023
dc.identifier.issn0309-1740
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/6380
dc.description.abstractA 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
dc.languageEnglish
dc.relationThis 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).
dc.rightsrestrictedAccess
dc.sourceMeat Science
dc.sourceMeat Science
dc.subjectMeat products
dc.subjectSalt reduction
dc.subjectSalt substitute
dc.subjectSalt taste receptor
dc.subjectSaltiness-enhancing peptides
dc.subjectSalty peptides
dc.titleProspects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
dc.typearticleen
dc.rights.licenseARR
dc.citation.rankaM21~
dc.citation.volume204
dc.identifier.doi10.1016/j.meatsci.2023.109261
dc.type.versionpublishedVersion


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