Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives.

Gel-based meat products have appealing market potential due to their unique texture, elasticity, and tender taste. Sodium chloride (NaCl) is commonly used in these products to enhance flavor, improve texture, ensure food safety, and extend shelf life. However, excessive long-term NaCl intake is connected with health issues such as hypertension and cardiovascular diseases, raising concerns about its impact on human health. As a result, the reduction of NaCl in these products, while maintaining their flavor and texture, has become a key area in the food industry. Salt reduction strategies often compromise product quality, limiting the search for substitutes. Consequently, there is growing interest in developing new salt substitutes. Recently, basic amino acids (BAA) have emerged as a viable alternative to NaCl in low-salt gel-based meat products. Studies have shown that BAAs not only enhance the solubility, gelation, and emulsification properties of salt-soluble proteins but also reduce protein and lipid oxidation in low-salt conditions, improving sensory characteristics and texture. When combined with chloride salts, BAAs can further lower salt content while improving the quality of the products. In addition, adding modern processing techniques (such as ultrasound, pulsed electric fields) has indicated positive effects on the taste and texture of low-salt meat products. Future studies should deploy advanced tools to dissect the micro-/macro-level impacts of BAAs on low-salt gel products. Furthermore, integrating modern food processing and information technologies could lead to the development of personalized, intelligent low-salt meat products that satisfy consumer demands for both health and taste.