Sodium reduction and properties of ready-to-eat shiitake (Lentinus edodes) pileus by the partial salt-replacement with edible seaweeds extract powder

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Abstract

Reduced-sodium ready-to-eat shiitake (Lentinus edodes) pileus was prepared by partial salt-replacement with edible seaweeds extract powder (ESEP), and evaluated the characterization of seaweed extract powders and their application as partial salt replacers in ready-to-eat shiitake pileus. ESEP presented good water solubility, high mineral and protein content with small particle size from 8 to 22 μm. K, Ca, Mg, and Zn contents and antioxidant capacity were significantly higher in ESEP samples than in controls (P < 0.05). Compared with regular-salt addition, partial salt-replacement with ESEP effectively reached the similar saltiness taste, flavor and sensory score, the Na content in shiitake samples with G. amansii Lamx ESEP was reduced by 50.81 % compared to the control. Partial salt-replacement with ESEP promoted uniform distribution of water, Na⁺, and Cl⁻ by modifying the microstructure. ESEP also facilitated conversion of free water to immobilized water, enhancing saltiness perception.