Sodium reduction and properties of ready-to-eat shiitake (Lentinus edodes) pileus by the partial salt-replacement with edible seaweeds extract powder

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-20 DOI:10.1016/j.lwt.2025.118047

Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun

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引用次数: 0

Abstract

Reduced-sodium ready-to-eat shiitake (Lentinus edodes) pileus was prepared by partial salt-replacement with edible seaweeds extract powder (ESEP), and evaluated the characterization of seaweed extract powders and their application as partial salt replacers in ready-to-eat shiitake pileus. ESEP presented good water solubility, high mineral and protein content with small particle size from 8 to 22 μm. K, Ca, Mg, and Zn contents and antioxidant capacity were significantly higher in ESEP samples than in controls (P < 0.05). Compared with regular-salt addition, partial salt-replacement with ESEP effectively reached the similar saltiness taste, flavor and sensory score, the Na content in shiitake samples with G. amansii Lamx ESEP was reduced by 50.81 % compared to the control. Partial salt-replacement with ESEP promoted uniform distribution of water, Na⁺, and Cl⁻ by modifying the microstructure. ESEP also facilitated conversion of free water to immobilized water, enhancing saltiness perception.

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食用海藻萃取粉替代部分盐对即食香菇（Lentinus edodes）毛的减钠及特性研究

采用可食用海藻提取粉（ESEP）部分替代盐制备了低钠即食香菇（Lentinus edodes）菌毛，并评价了海藻提取粉的特性及其作为部分盐替代品在即食香菇菌毛中的应用。ESEP水溶性好，矿物和蛋白质含量高，粒径8 ~ 22 μm。ESEP样品中K、Ca、Mg和Zn的含量和抗氧化能力显著高于对照组(P <；0.05)。与常规加盐相比，用ESEP部分替代盐有效地达到了相似的咸味、风味和感官评分，与对照相比，用ESEP处理的香菇样品中Na含量降低了50.81%。ESEP部分盐置换通过改变微观结构促进了水、Na+和Cl−的均匀分布。ESEP还促进了自由水向固定化水的转化，增强了对咸味的感知。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.