Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products.

Weizheng Sun, Ruixia Chen, Xiao-Chen Liu, Junyi Xiang, Igor Tomasevic

Journal: Meat science 2023;204():109261

PMID: 37384955

Full Text on Elsevier Science View on PubMed

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 CaCl, 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.

Address: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Qingyuan Food Inspection Center, Qingyuan 511538, China.; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: [email protected].; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, Quakenbrueck 49610, Germany. Electronic address: [email protected].

DOI: 10.1016/j.meatsci.2023.109261

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MeSH Terms: Sodium Chloride, Meat Products, Taste, Food Handling, Sodium Chloride, Dietary, Sodium