A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage

2026-04-19

PRE

Ruixia Chen

Fidel Toldrá

向军毅 (Junyi Xiang)

Huiling Yan

Weizheng Sun *

Xiaochen Liu *

DOI：10.1016/j.meatsci.2026.110114

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• Spent hen hydrolysate (SHH)/ultrafiltrated fraction (UF) replace 30% NaCl in sausage. • SHH and UF obtained by flavourzyme enhanced sensory quality of Cantonese sausage. • SHH and UF obtained by papain improved protein digestibility of Cantonese sausage. • SHH/UF presence inhibited protein oxidation in sodium-reduced Cantonese sausage. • SHH is recommended for the industrial production of sodium-reduced Cantonese sausage.

Keywords:

spent hen hydrolysate

sodium-reduced sausage

sensory quality

protein digestibility

ultrafiltration

A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage

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