{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T02:55:57Z","timestamp":1790909757869,"version":"4.1.0"},"reference-count":37,"publisher":"Korean Society of Animal Science and Technology","issue":"2","license":[{"start":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T00:00:00Z","timestamp":1740787200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"funder":[{"name":"Ministry of Agriculture, Food and Rural\n                                Affairs","award":["RS-2021-IP321025"],"award-info":[{"award-number":["RS-2021-IP321025"]}]}],"content-domain":{"domain":["www.ejast.org"],"crossmark-restriction":true},"short-container-title":["J Anim Sci Technol"],"published-print":{"date-parts":[[2025,3]]},"abstract":"<jats:p>This study investigated the impact of varying NaCl concentrations on the gel\n                    properties and in vitro digestive behavior of pork sausage\n                    models. Meat batters formulated with pork shoulders were prepared with NaCl\n                    concentrations of 1.0% , 1.5%, and 2.0% (w\/w). NaCl 2.0% yielded the lowest\n                    actomyosin content (33.46%) and highest total protein solubility (0.61 g\/g) in\n                    the batter (p &lt; 0.05), followed by 1.5% (34.72% and 0.56\n                    g\/g, respectively) and 1.0% (42.19% and 0.55 g\/g, respectively). Subsequently,\n                    pork sausage models were produced by placing the batters in stainless-steel\n                    cans, vacuum-packing, and heating. The sausages prepared with NaCl 2.0%\n                    exhibited the lowest cooking loss (2.8%, p &lt; 0.05), with\n                    corresponding the highest hardness and cohesiveness values of 102.47 N and 0.44,\n                    respectively, among the treatments (p &lt; 0.05).\n                        In vitro gastric digestion revealed that lower NaCl\n                    concentrations (1.0% and 1.5%) led to a higher release of \u03b1-amino groups\n                    (0.29 and 0.31 mM\/g, respectively) than NaCl 2.0% (0.24 mM\/g, p\n                    &lt; 0.05) with the larger and more aggregated gel particles in the\n                    fluorescence microscopic images. However, after the small intestinal digestion,\n                    NaCl 1.0% retained the highest release of \u03b1-amino groups (2.19 mM\/g,\n                        p &lt; 0.05), whereas NaCl 1.5% had the lowest value\n                    (1.96 mM\/g, p &lt; 0.05). These findings illustrate that\n                    the variations in the physicochemical and gel properties of pork sausages\n                    depending on the NaCl levels result in the different in vitro\n                    protein digestive behaviors.<\/jats:p>","DOI":"10.5187\/jast.2024.e74","type":"journal-article","created":{"date-parts":[[2024,10,13]],"date-time":"2024-10-13T23:15:47Z","timestamp":1728861347000},"page":"439-452","update-policy":"https:\/\/doi.org\/10.5187\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Exploring the in vitro protein digestive behaviors\n                    of pork sausage models based on NaCl level-dependent gel\n                    properties"],"prefix":"10.5187","volume":"67","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-5794-0198","authenticated-orcid":false,"given":"Soeun","family":"Kim","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3006-5396","authenticated-orcid":false,"given":"Kyung","family":"Jo","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2163-8340","authenticated-orcid":false,"given":"Seul-Ki-Chan","family":"Jeong","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-3741-7696","authenticated-orcid":false,"given":"Hayeon","family":"Jeon","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-0816-3471","authenticated-orcid":false,"given":"Seokhee","family":"Han","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-5885-8340","authenticated-orcid":false,"given":"Minkyung","family":"Woo","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8060-6237","authenticated-orcid":false,"given":"Yun-Sang","family":"Choi","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/028jp5z02","id-type":"ROR","asserted-by":"publisher"}],"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8116-188X","authenticated-orcid":false,"given":"Samooel","family":"Jung","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5713-1795","authenticated-orcid":false,"given":"Seonmin","family":"Lee","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"3132","published-online":{"date-parts":[[2025,3,31]]},"reference":[{"key":"key2.0261002113357e+13_B1","doi-asserted-by":"crossref","first-page":"eaam5324","DOI":"10.1126\/science.aam5324","article-title":"Meat consumption, health, and the environment","volume":"361","author":"Godfray","year":"2018","journal-title":"Science"},{"key":"key2.0261002113357e+13_B2","doi-asserted-by":"crossref","first-page":"113","DOI":"10.5851\/kosfa.2022.e64","article-title":"Utilization of electrical conductivity to improve prediction\n      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proteolysis","author":"Keil","year":"2012"},{"key":"key2.0261002113357e+13_B32","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1007\/s11483-018-9518-7","article-title":"The effect of gel microstructure on simulated gastric digestion\n                        of protein gels","volume":"13","author":"Opazo-Navarrete","year":"2018","journal-title":"Food Biophys"},{"key":"key2.0261002113357e+13_B33","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodchem.2018.01.013","article-title":"Combined in vivo and in silico approaches for predicting the\n                        release of bioactive peptides from meat digestion","volume":"249","author":"Sayd","year":"2018","journal-title":"Food Chem"},{"key":"key2.0261002113357e+13_B34","doi-asserted-by":"crossref","first-page":"1311","DOI":"10.1016\/j.foodchem.2015.11.020","article-title":"Quantification of peptides released during in vitro digestion of\n                        cooked 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