{"title":"湿球磨法制备脱乙酰甲壳素纳米纤维用于肉类增咸","authors":"Jing Liao , Xingyue Zhao , Yuhang Zhou , Jiamin Zhang","doi":"10.1016/j.foodhyd.2025.111729","DOIUrl":null,"url":null,"abstract":"<div><div>The reduction of salt usage in meat products is of significant interest to the meat processing industry. In this context, chitin nanofibers (ChNFs) have emerged as a potential candidate for reducing salt usage in meat products. In this study, deacetylated chitin nanofibers (D-ChNFs) with varying degrees of deacetylation (DDs) were prepared by subjecting native chitin to a partial deacetylation process, followed by a wet ball-milling treatment. The fabricated D-ChNFs were characterized and used as saltiness enhancers for pork fillets. The enhanced saltiness mechanism was elucidated by exploring the interaction between ChNFs and Cl<sup>−</sup>. The results have shown that when DD is increased from 5.9 % to 28.6 %, D-ChNFs with a more dispersed nanostructure can be obtained, with a diameter range of 10–30 nm and a length of several microns. Furthermore, the pork fillets cured with D-ChNFs exhibited higher saltiness values compared to the control groups, and the optimal perceived saltiness was obtained when the ChNF-12 (DD = 28.6 %) was added. Quantum chemical calculation results demonstrated that the interaction intensity between Cl<sup>−</sup> and the functional groups on the D-ChNFs is in the order of -NH<sub>3</sub><sup>+</sup>/−OH > -NH<sub>3</sub><sup>+</sup>>-NHCOCH<sub>3</sub>. D-ChNFs can bind Cl<sup>−</sup> to their surface through electrostatic attraction as the dominant force, and scale up the proportion of Na<sup>+</sup> on the meat surface that can bind to taste receptor cells, thus enhancing the meat saltiness. The findings of this study provide a theoretical basis for the development of novel salt reduction methods in meat industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111729"},"PeriodicalIF":11.0000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Wet ball-milling fabricated deacetylated chitin nanofibers for meat saltiness enhancement\",\"authors\":\"Jing Liao , Xingyue Zhao , Yuhang Zhou , Jiamin Zhang\",\"doi\":\"10.1016/j.foodhyd.2025.111729\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The reduction of salt usage in meat products is of significant interest to the meat processing industry. In this context, chitin nanofibers (ChNFs) have emerged as a potential candidate for reducing salt usage in meat products. In this study, deacetylated chitin nanofibers (D-ChNFs) with varying degrees of deacetylation (DDs) were prepared by subjecting native chitin to a partial deacetylation process, followed by a wet ball-milling treatment. The fabricated D-ChNFs were characterized and used as saltiness enhancers for pork fillets. The enhanced saltiness mechanism was elucidated by exploring the interaction between ChNFs and Cl<sup>−</sup>. The results have shown that when DD is increased from 5.9 % to 28.6 %, D-ChNFs with a more dispersed nanostructure can be obtained, with a diameter range of 10–30 nm and a length of several microns. Furthermore, the pork fillets cured with D-ChNFs exhibited higher saltiness values compared to the control groups, and the optimal perceived saltiness was obtained when the ChNF-12 (DD = 28.6 %) was added. Quantum chemical calculation results demonstrated that the interaction intensity between Cl<sup>−</sup> and the functional groups on the D-ChNFs is in the order of -NH<sub>3</sub><sup>+</sup>/−OH > -NH<sub>3</sub><sup>+</sup>>-NHCOCH<sub>3</sub>. D-ChNFs can bind Cl<sup>−</sup> to their surface through electrostatic attraction as the dominant force, and scale up the proportion of Na<sup>+</sup> on the meat surface that can bind to taste receptor cells, thus enhancing the meat saltiness. The findings of this study provide a theoretical basis for the development of novel salt reduction methods in meat industry.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"170 \",\"pages\":\"Article 111729\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25006897\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25006897","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Wet ball-milling fabricated deacetylated chitin nanofibers for meat saltiness enhancement
The reduction of salt usage in meat products is of significant interest to the meat processing industry. In this context, chitin nanofibers (ChNFs) have emerged as a potential candidate for reducing salt usage in meat products. In this study, deacetylated chitin nanofibers (D-ChNFs) with varying degrees of deacetylation (DDs) were prepared by subjecting native chitin to a partial deacetylation process, followed by a wet ball-milling treatment. The fabricated D-ChNFs were characterized and used as saltiness enhancers for pork fillets. The enhanced saltiness mechanism was elucidated by exploring the interaction between ChNFs and Cl−. The results have shown that when DD is increased from 5.9 % to 28.6 %, D-ChNFs with a more dispersed nanostructure can be obtained, with a diameter range of 10–30 nm and a length of several microns. Furthermore, the pork fillets cured with D-ChNFs exhibited higher saltiness values compared to the control groups, and the optimal perceived saltiness was obtained when the ChNF-12 (DD = 28.6 %) was added. Quantum chemical calculation results demonstrated that the interaction intensity between Cl− and the functional groups on the D-ChNFs is in the order of -NH3+/−OH > -NH3+>-NHCOCH3. D-ChNFs can bind Cl− to their surface through electrostatic attraction as the dominant force, and scale up the proportion of Na+ on the meat surface that can bind to taste receptor cells, thus enhancing the meat saltiness. The findings of this study provide a theoretical basis for the development of novel salt reduction methods in meat industry.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.