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

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.

Authors

Wenshui Xia
Yi Wu (ORCID: https://orcid.org/0000-0003-2375-4473)
Dongxing Yu (ORCID: https://orcid.org/0000-0002-5976-1782)
Pei Gao (ORCID: https://orcid.org/0000-0001-7411-0825)
Qixing Jiang (ORCID: https://orcid.org/0000-0001-5439-1818)
Fang Yang (ORCID: https://orcid.org/0000-0001-9184-6703)
Xu Cheng

Institutions

Jiangnan University (CN)
State Key Laboratory of Food Science and Technology (CN)
Qingdao Center of Resource Chemistry and New Materials (CN)

Publication Details

Journal: Journal of the Science of Food and Agriculture
Published: 2025-06-19
DOI: https://doi.org/10.1002/jsfa.70006
Primary Topic: Meat and Animal Product Quality
Type: article
Field-Weighted Citation Impact: 0.00

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article

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

Wenshui Xia, Yi Wu, Dongxing Yu, Pei Gao et al.

Jun 19, 2025

Journal of the Science of Food and Agriculture

Meat and Animal Product Quality

article

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

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

June 19, 2025article en

Abstract

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.

Journal of the Science of Food and AgricultureVol. 105(13)

Jiangnan University (CN), State Key Laboratory of Food Science and Technology (CN), Qingdao Center of Resource Chemistry and New Materials (CN)

Openalex Percentile: Top 84%

Meat and Animal Product Quality

DOI Source OpenAlex

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