Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef
This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS sta...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/4/605 |
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| author | Yanfeng Huang Shujie Yang Longtao Zhang Song Miao Zhiyong Xu Baodong Zheng Kaibo Deng |
| author_facet | Yanfeng Huang Shujie Yang Longtao Zhang Song Miao Zhiyong Xu Baodong Zheng Kaibo Deng |
| author_sort | Yanfeng Huang |
| collection | DOAJ |
| description | This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products. |
| format | Article |
| id | doaj-art-09e2d296ff1d45ff857b6b34de58f0e0 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-09e2d296ff1d45ff857b6b34de58f0e02025-08-20T02:44:46ZengMDPI AGFoods2304-81582025-02-0114460510.3390/foods14040605Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated BeefYanfeng Huang0Shujie Yang1Longtao Zhang2Song Miao3Zhiyong Xu4Baodong Zheng5Kaibo Deng6Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaEngineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaChina-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, ChinaFujian Yitai Food Development Co., Ltd., Putian 351100, ChinaEngineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaEngineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, ChinaThis study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products.https://www.mdpi.com/2304-8158/14/4/605marinated beefvacuum tumblinglow sodiumqualitywater-holding capacity |
| spellingShingle | Yanfeng Huang Shujie Yang Longtao Zhang Song Miao Zhiyong Xu Baodong Zheng Kaibo Deng Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef Foods marinated beef vacuum tumbling low sodium quality water-holding capacity |
| title | Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef |
| title_full | Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef |
| title_fullStr | Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef |
| title_full_unstemmed | Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef |
| title_short | Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef |
| title_sort | combined effects of compound low sodium alternative salts and vacuum tumbling on the quality water distribution and microstructure of marinated beef |
| topic | marinated beef vacuum tumbling low sodium quality water-holding capacity |
| url | https://www.mdpi.com/2304-8158/14/4/605 |
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