Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.

• Autores: Arantxa Rizo Párraga, Ana Fuentes López, José Manuel Barat Baviera, Isabel Fernández-Segovia
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 7, 2018, págs. 2721-2728
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process, which was carried out using water vapour permeable bags.; Results: Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Because no sensorial advantage in using SF salt was found compared to KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days.; Conclusion: Smoke-flavoured salmon with 37% sodium reduction was developed without affecting the sensory features and shelf-life. This is an interesting option for reducing the sodium content in such products to help meet the needs set by both health authorities and consumers. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.