Table 3. Recent studies for the reduction of sodium chloride

Ingredients/technologies	Meat product type	Effects	Mechanisms	Reference
Konjac glucomannan	Beef myofibrillar protein gel (0.3 M NaCl)	• Increase in the gel strength	• Unfolding of myofibrillar proteins• Promotion of disulfide bonds in the gel matrix	Gao et al. [45]
Carrageenan with ultrasound	Chicken meat paste (1.0% NaCl)	• Decrease of cooking loss• Improvement of texture properties	• Increase in myofibrillar protein solubility via ultrasound treatment and interaction between carrageenan and proteins• Improvement in water holding capacity by the hydrogen bond between carrageenan and water molecule	Zhao et al. [49]
Guar gum with ultrasound	Chicken myofibrillar protein emulsion (1.0% NaCl)	• Improvement of emulsion stability	• Increase in emulsion viscosity• Reduction of droplet size	Gao et al. [50]
Soy protein isolate with high pressure processing	Pork myofibrillar protein gel (1.0% NaCl)	• Decrease of cooking loss• Improvement of texture properties	• Improvement of water and fat holding capacity	Li et al. [51]
Micro-/nano-scaled chicken bone	Pork batter (0.5% NaCl)	• Decrease of cooking loss• Increase of hardness and chewiness	• Promotion of protein orderly aggregation by conformational transition of protein	Zhang et al. [52]