Effect of salt reduction on fiber-like chewiness of dried pork and fish slices.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-19 DOI:10.1002/jsfa.70006

Xu Cheng, Fang Yang, Yi Wu, Qixing Jiang, Pei Gao, Wenshui Xia, Dongxing Yu

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引用次数: 0

Abstract

Background: Salt reduction (SR) in dried meat slices addresses consumers' health concerns, and numerous studies are focused on its impact on product flavor and taste. However, the literature about effects on texture, particularly chewiness, is rare. This study was therefore aimed to investigate the effect of SR on the fiber-like chewiness of dried pork and fish slices and clarify the underlying mechanisms, to provide a theoretical guide for future strategies for texture improvement of SR products.

Results: A 66.7% SR led to significant changes in shearing force and tensile distance, with decreases of 23.2% and 4.1%, respectively. Further analysis revealed that with 66.7% and 100% SR bound water content decreased by 4.6% and 10.4%, and the myofibril fragmentation index increased by 14.8% and 45.1%, respectively. Additionally, there was a marked 37.9% decrease in ionic bonds at 66.7% SR and a decline in myofibrillar protein dissolution, which weakened protein binding and loosened the microstructure.

Conclusion: These findings suggested that 'salt-reduced' labeled dried meat slices (25% SR) can have similar texture to non-salt-reduced products. However, excessive SR may compromise texture, mainly due to reduced bound water and lower dissolution of salt-soluble proteins. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

减盐对干猪肉、鱼片纤维状嚼劲的影响。

背景：干肉片中的减盐（SR）解决了消费者的健康问题，许多研究都集中在它对产品风味和味道的影响上。然而，关于口感，尤其是嚼劲的影响的文献很少。因此，本研究旨在探讨SR对干猪肉和干鱼片纤维样嚼劲的影响，并阐明其机制，为SR产品的质地改善策略提供理论指导。结果：66.7%的SR导致剪切力和拉伸距离发生显著变化，分别减少23.2%和4.1%。进一步分析发现，当SR为66.7%和100%时，结合水含量分别下降4.6%和10.4%，肌原纤维断裂指数分别增加14.8%和45.1%。此外，在66.7% SR下，离子键明显减少37.9%，肌纤维蛋白溶解下降，蛋白质结合减弱，微观结构松动。结论：这些发现表明，标有“盐还原”标签的肉干片（25% SR）可以具有与非盐还原产品相似的质地。然而，过量的SR可能会损害质地，主要是由于结合水减少和盐溶性蛋白质的溶解降低。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.