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

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.