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Kokumi peptides in meat products: molecular activity, sensory performance, and reformulation potential

delete2026-08-10
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PRE
AI
X
Xinyu Yang
Z
Zeyu Zhang
C
Chunjiang Zhang
C
Cheng Chang
R
Ruiyun Wu
C
Christophe Blecker
D
Dequan Zhang *
DOI：10.1016/j.foodchem.2026.150757delete
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Abstract

Abstract

En 中文
• Kokumi peptides may support salt- and fat-reduced meat reformulation. • Molecular activity does not ensure sensory performance in meat products. • Meat-matrix, processing, and oral-release effects require direct validation. • The calcium-sensing receptor is a major but non-exclusive molecular target. • Product-level sensory evidence is essential for rational formulation.
Keywords:
Kokumi
γ-Glutamyl peptides
Calcium-sensing receptor
Meat products
Sensory validation
Reformulation

Journal

Food Chemistry cover
Food Chemistry
IF:
9.8
Papers:
4.6W
Citations:
24.4W

Organization

U
university of liege
Scholars:
1.6K
Papers: 644
Citations: 0
C
chinese academy of agricultural sciences
Scholars:
4.8W
Papers: 3.0W
Citations: 43
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