Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium ch...
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ftirta:oai:repositori.irta.cat:20.500.12327/873 2023-07-02T03:33:38+02:00 Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) Muñoz, Israel Guàrdia, Maria Dolors Arnau, Jacint Dalgaard, Paw Bover, Sara Fernandes, José O. Monteiro, Carolina Cunha, Sara C. Gonçalves, Amparo Nunes, Maria Leonor Oliveira, Helena Indústries Alimentàries Qualitat i Tecnologia Alimentària 2020-07-05 38 application/pdf https://hdl.handle.net/20.500.12327/873 https://doi.org/10.1016/j.fct.2020.111554 eng eng Elsevier Food and Chemical Toxicology EC/H2020/773400/EU/Nutritious, safe and sustainable seafood for consumers of tomorrow/SEAFOODTOMORROW Muñoz, Israel, Maria Dolors Guàrdia, Jacint Arnau, Paw Dalgaard, Sara Bover, José O. Fernandes, and Carolina Monteiro et al. 2020. "Effect Of The Sodium Reduction And Smoking System On Quality And Safety Of Smoked Salmon (Salmo Salar)". Food And Chemical Toxicology 143: 111554. doi:10.1016/j.fct.2020.111554. 0278-6915 http://hdl.handle.net/20.500.12327/873 https://doi.org/10.1016/j.fct.2020.111554 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 663/664 info:eu-repo/semantics/article 2020 ftirta https://doi.org/20.500.12327/87310.1016/j.fct.2020.111554 2023-06-13T23:20:26Z Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium chloride (KCl) at 25% and 50% (molar replacement) and studied in combination with two smoking procedures (natural wood and liquid smoke) as well as two smoking temperatures (18-19ºC or 56ºC). Smoked salmon samples were characterized by physicochemical, sensory and microbiological analyses. No major differences were observed regarding physicochemical properties in the studied treatments. Smoked samples with 50% of NaCl replaced by KCl were slightly more bitter than those with 25% whereas samples with 25% of replacement did not show differences to those with non-reduced Na content (5 g of added NaCl per 100 g of salmon). Molar Na:K ratio decreased from 4,3 in controls to 1,4 and 0,6 in samples with a NaCl reduction level of 25% and 50 % respectively. Microbiological assessment indicates that 2-week shelf-life would be appropriate and safe in terms of accomplishment of the EU regulation, taking into account foreseeable storage temperatures (up to 8 ºC). Thus, it is possible to achieve a reduction of 25-50% of NaCl in smoked salmon by replacing NaCl by KCl and considerer this product as a “source” of K. info:eu-repo/semantics/acceptedVersion Article in Journal/Newspaper Salmo salar IRTA Pubpro (Institute of Agrifood Research and Technology) Food and Chemical Toxicology 143 111554 |
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663/664 Muñoz, Israel Guàrdia, Maria Dolors Arnau, Jacint Dalgaard, Paw Bover, Sara Fernandes, José O. Monteiro, Carolina Cunha, Sara C. Gonçalves, Amparo Nunes, Maria Leonor Oliveira, Helena Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) |
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663/664 |
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Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium chloride (KCl) at 25% and 50% (molar replacement) and studied in combination with two smoking procedures (natural wood and liquid smoke) as well as two smoking temperatures (18-19ºC or 56ºC). Smoked salmon samples were characterized by physicochemical, sensory and microbiological analyses. No major differences were observed regarding physicochemical properties in the studied treatments. Smoked samples with 50% of NaCl replaced by KCl were slightly more bitter than those with 25% whereas samples with 25% of replacement did not show differences to those with non-reduced Na content (5 g of added NaCl per 100 g of salmon). Molar Na:K ratio decreased from 4,3 in controls to 1,4 and 0,6 in samples with a NaCl reduction level of 25% and 50 % respectively. Microbiological assessment indicates that 2-week shelf-life would be appropriate and safe in terms of accomplishment of the EU regulation, taking into account foreseeable storage temperatures (up to 8 ºC). Thus, it is possible to achieve a reduction of 25-50% of NaCl in smoked salmon by replacing NaCl by KCl and considerer this product as a “source” of K. info:eu-repo/semantics/acceptedVersion |
author2 |
Indústries Alimentàries Qualitat i Tecnologia Alimentària |
format |
Article in Journal/Newspaper |
author |
Muñoz, Israel Guàrdia, Maria Dolors Arnau, Jacint Dalgaard, Paw Bover, Sara Fernandes, José O. Monteiro, Carolina Cunha, Sara C. Gonçalves, Amparo Nunes, Maria Leonor Oliveira, Helena |
author_facet |
Muñoz, Israel Guàrdia, Maria Dolors Arnau, Jacint Dalgaard, Paw Bover, Sara Fernandes, José O. Monteiro, Carolina Cunha, Sara C. Gonçalves, Amparo Nunes, Maria Leonor Oliveira, Helena |
author_sort |
Muñoz, Israel |
title |
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) |
title_short |
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) |
title_full |
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) |
title_fullStr |
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) |
title_full_unstemmed |
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) |
title_sort |
effect of the sodium reduction and smoking system on quality and safety of smoked salmon (salmo salar) |
publisher |
Elsevier |
publishDate |
2020 |
url |
https://hdl.handle.net/20.500.12327/873 https://doi.org/10.1016/j.fct.2020.111554 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
Food and Chemical Toxicology EC/H2020/773400/EU/Nutritious, safe and sustainable seafood for consumers of tomorrow/SEAFOODTOMORROW Muñoz, Israel, Maria Dolors Guàrdia, Jacint Arnau, Paw Dalgaard, Sara Bover, José O. Fernandes, and Carolina Monteiro et al. 2020. "Effect Of The Sodium Reduction And Smoking System On Quality And Safety Of Smoked Salmon (Salmo Salar)". Food And Chemical Toxicology 143: 111554. doi:10.1016/j.fct.2020.111554. 0278-6915 http://hdl.handle.net/20.500.12327/873 https://doi.org/10.1016/j.fct.2020.111554 |
op_rights |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/20.500.12327/87310.1016/j.fct.2020.111554 |
container_title |
Food and Chemical Toxicology |
container_volume |
143 |
container_start_page |
111554 |
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1770273671180451840 |