Zou Lifang, Yu Xia, Zhou Yu, Chen Conggui, Xiao Guiran
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
Meat Sci. 2023 Mar;197:109049. doi: 10.1016/j.meatsci.2022.109049. Epub 2022 Nov 24.
High salt (NaCl) consumption can impact on human health, and KCl is the most widely used replacement salt in meat products. This study investigated the effects of 0% NaCl (NS), 3% NaCl (HS), 1.95% NaCl (RS), 1.95% NaCl+1.05% KCl (RS + K) on protein digestibility of pork sausage in vitro. The results indicated that RS + K showed the highest gastrointestinal digestibility (GID) because of the structure of looser cross-linked strands and uniform cavities, while HS exhibited the lowest GID. RS + K released more peptides (2499) during gastrointestinal than NS (2301), RS (2130) and HS (2235), with a higher proportion of peptides with molecular weights <1000 Da, and more unique peptides. Meanwhile, the digestion product of RS + K exhibited excellent radical scavenging activity and improved the antioxidant abilities to reduce oxidative injury which was induced by HO in HepG2 cells. These results demonstrated that partial substitution with KCl can be an effective strategy for improving the digestibility of sodium-reduced gel-type meat products.
高盐（氯化钠）摄入会影响人体健康，氯化钾是肉类产品中使用最广泛的替代盐。本研究调查了0%氯化钠（NS）、3%氯化钠（HS）、1.95%氯化钠（RS）、1.95%氯化钠+1.05%氯化钾（RS + K）对猪肉香肠体外蛋白质消化率的影响。结果表明，由于交联链较松散且腔均匀，RS + K表现出最高的胃肠道消化率（GID），而HS的GID最低。RS + K在胃肠道中释放的肽（2499个）比NS（2301个）、RS（2130个）和HS（2235个）更多，分子量<1000 Da的肽比例更高，且独特肽更多。同时，RS + K的消化产物表现出优异的自由基清除活性，并提高了抗氧化能力，以减少HepG2细胞中由HO诱导的氧化损伤。这些结果表明，用氯化钾部分替代可以是提高低钠凝胶型肉类产品消化率的有效策略。
