Preparation of a fucoidan-KCl-based sodium salt substitute and its application in improving chicken mince quality

Ziyan Li; Weijie Wu; Ruiling Liu; Huizhi Chen; Xiangjun Fang; Hangjun Chen; Ben Niu; Haiyan Gao

doi:10.1016/j.ijbiomac.2025.145530

Preparation of a fucoidan-KCl-based sodium salt substitute and its application in improving chicken mince quality

Int J Biol Macromol. 2025 Jun 25:145530. doi: 10.1016/j.ijbiomac.2025.145530. Online ahead of print.

Authors

Ziyan Li¹, Weijie Wu¹, Ruiling Liu¹, Huizhi Chen¹, Xiangjun Fang¹, Hangjun Chen¹, Ben Niu², Haiyan Gao³

Affiliations

¹ Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key laboratory of post-harvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
² Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key laboratory of post-harvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China. Electronic address: newben1989@163.com.
³ Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key laboratory of post-harvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China. Electronic address: spsghy@163.com.

PMID: 40578637
DOI: 10.1016/j.ijbiomac.2025.145530

Abstract

Potassium chloride (KCl), a sodium substitute, faces challenges due to its metallic bitterness. This study investigated the bitterness-masking effect of fucoidan (Fuc), a sulfated polysaccharide, on KCl and its impact on chicken mince quality. Sensory evaluation, rheological analysis, and simulated K+ release tests revealed that 1.5 % Fuc reduced KCl bitterness by 73 % while enhancing perceived saltiness by 19 %. Fuc binds to K+ via sulfate groups, increasing solution viscosity and slowing oral K+ release. Applied to chicken mince, Fuc-KCl solutions improved gel water-holding capacity (WHC) by forming a dense protein-polysaccharide network, reducing cooking loss, and enhancing textural properties (e.g., chewiness and elasticity). LF-NMR and SEM confirmed that Fuc restructured water distribution and refined gel porosity. Molecular docking identified key interactions between Fuc and myosin residues (Thr277, Lys432), stabilizing the gel matrix. This polysaccharide-based strategy effectively masks KCl bitterness, reduces sodium content, and enhances meat quality, offering a novel approach for low-sodium food innovation.

Keywords: Bitterness masking; Fucoidan; Gel network; Low-sodium meat products; Salt reduction.