Preparation of a fucoidan-KCl-based sodium salt substitute and its application in improving chicken mince quality

文献类型： 外文期刊

第一作者： Li, Ziyan

作者： Li, Ziyan;Wu, Weijie;Liu, Ruiling;Chen, Huizhi;Fang, Xiangjun;Chen, Hangjun;Niu, Ben;Gao, Haiyan

作者机构：

关键词： Salt reduction; Fucoidan; Low-sodium meat products; Bitterness masking; Gel network

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 319 卷

页码：

收录情况： SCI

摘要： Potassium chloride (KCl), a sodium substitute, faces challenges due to its metallic bitterness. This study investigated the bitterness-masking effect of fucoidan (Fuc), a sulfated polysaccharide, on KCl and its impact on chicken mince quality. Sensory evaluation, rheological analysis, and simulated K+ release tests revealed that 1.5 % Fuc reduced KCl bitterness by 73 % while enhancing perceived saltiness by 19 %. Fuc binds to K+ via sulfate groups, increasing solution viscosity and slowing oral K+ release. Applied to chicken mince, Fuc-KCl solutions improved gel water-holding capacity (WHC) by forming a dense protein-polysaccharide network, reducing cooking loss, and enhancing textural properties (e.g., chewiness and elasticity). LF-NMR and SEM confirmed that Fuc restructured water distribution and refined gel porosity. Molecular docking identified key interactions between Fuc and myosin residues (Thr277, Lys432), stabilizing the gel matrix. This polysaccharide-based strategy effectively masks KCl bitterness, reduces sodium content, and enhances meat quality, offering a novel approach for low-sodium food innovation.

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