A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage
Excessive NaCl intake is harmful to human health, although it is quite common in many foods such as sausages. Recently, spent hen meat hydrolysates (SHH) have been reported to have a salt-taste-enhancing activity; therefore, they could be added as food ingredients to reduce NaCl content. In this wor...
| Autores: | , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::d74d197a9c067f685292966569e208da |
| Acceso en línea: | http://hdl.handle.net/10261/430168 https://api.elsevier.com/content/abstract/scopus_id/105036153188 |
| Access Level: | acceso embargado |
| Palabra clave: | In vitro gastrointestinal digestion NaCl substitution Sensory quality Sodium-reduced Cantonese sausages Spent hen meat hydrolysates sausages |
| Sumario: | Excessive NaCl intake is harmful to human health, although it is quite common in many foods such as sausages. Recently, spent hen meat hydrolysates (SHH) have been reported to have a salt-taste-enhancing activity; therefore, they could be added as food ingredients to reduce NaCl content. In this work, SHH hydrolysed by papain (P-SHH) and flavourzyme (F-SHH), and their ultrafiltrated fractions (P-UF and F-UF) have been assayed as partial substitutes of salt in Cantonese sausages to get a 30% reduction in salt content. Compared to the direct NaCl reduction, the addition of substitutes, especially F-SHH and F-UF, improved the sensory quality of the sausages, including saltiness, redness, hardness, chewiness, cured-meat flavour, and winey, which were found at levels comparable to those of the control. Direct reduction of NaCl significantly promoted protein oxidation in sausages. However, the degree of protein oxidation in sausages containing hydrolysates or UF was comparable to that of the control, due to the antioxidant activity of the peptides present in the hydrolysates. Moreover, the substitute application, especially P-SHH and P-UF, increased protein digestibility and essential amino acid/total amino acid ratio compared to the group with direct NaCl reduction, likely due to reduced protein oxidation degree and improved proteolytic accessibility. Considering potential industry applications, the F-SHH is more suitable as a NaCl substitute for enhancing sensory quality, while the P-SHH is better for improving digestibility and nutritional value in sodium-reduced Cantonese sausages. |
|---|