Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducks.

In this study, hollow salt was fabricated using quaternized chitosan (Qac), with the effects of varying ultrasonic pretreatment conditions (100 W-500 W, 40 Hz, 60 °C, 30 min) on its physicochemical properties, saltiness-enhancing mechanisms, and salt-reduction efficacy in air-dried duck processing systematically investigated. The findings revealed that ultrasonic pretreatment increased the degree of cross-linking and Na+ content in the hollow salts. It also altered the binding interactions, thereby influencing the thermal stability of the hollow salts. The ultrasonic pretreatment reduced the size of the hollow salt and increased its flowability and hygroscopicity, which promoted its rapid dissolution to release Na+ and increased the retention time of Na+ on the tongue, and ultimately achieved salt reduction. Using hollow salt in air-dried duck curing reduces the usage of NaCl by 22-26.75 % without affecting product quality. This research provides a theoretical foundation for the development of novel salt-reduction strategies in food processing.