Work

The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics

Year: 2026

Type: article

Abstract: This study explored the effects of the synergistic action of soy protein isolate (SPI) with curdlan (Cur) or gellan gum (GL) on the quality and flavor of salt-reduced hairtail sausage. Compared with the directly reduced-salt sausage (RS), the texture properties, rheological properties, and water retention capacity of RS-SPI-Cur or RS-SPI-GL were significantly improved due to the formation of a stable three-dimensional network structure. This network microstructure caused the uneven distribution of sodium ions, thereby enhancing saltiness perception. Sensory evaluation and e-tongue analysis confirmed that SPI and polysaccharides were beneficial for the release of sodium ions and enhanced saltiness perception. Chemical interaction and FT-IR analysis indicated that the observed improvements were driven by enhanced hydrogen bonding and protein cross-linking and promoted the shift of α-helix and random coil to β-sheet. These findings provided critical insights into the potential of SPI and polysaccharides as functional ingredients for developing high-quality, reduced-salt surimi products.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103813

Authors: Siqi Yang, Qianqian Zhang, Tong Zou, Baodong Zheng, Yi Zhang, Hongliang Zeng

Institution: Fujian Agriculture and Forestry University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330