Abstract

NaCl is essential for human physiology, but excessive intake is linked to various health problems, including
hypertension and cardiovascular disease. Thus, reducing NaCl in processed meats is increasingly demanded;
however, NaCl is critical for key quality attributes (e.g., water-holding capacity and texture) and its characteristic
flavor, creating a challenge to lower sodium without compromising product quality. Here, dry-aged beef crust
was enzymatically hydrolyzed to develop a natural salt replacer for low-sodium sausages, and optimal conditions
were explored by protease type (Flavourzyme, Protamex, and Neutrase, used individually or in combination) and
reaction time. The hydrolysate treated by Flavourzyme (for 180 min) showed strong saltiness and weak bitter
ness in sensory and electronic-tongue analyses with high contents of taste-active metabolites. Replacing 17–33%
of NaCl in sausages maintained color, water-holding capacity, texture, and saltiness while reducing bitterness.
These findings support dry-aged beef crust hydrolysate as a natural NaCl replacer for low-sodium meat products