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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ftzenodo:oai:zenodo.org:4267783 2024-09-15T18:33:04+00:00 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 2020-07-05 https://doi.org/10.1016/j.fct.2020.111554 unknown Zenodo https://zenodo.org/communities/eu https://zenodo.org/communities/seafoodtomorrow https://doi.org/10.1016/j.fct.2020.111554 oai:zenodo.org:4267783 info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode sodium reduction potassium chloride smoked salmon food safety food quality info:eu-repo/semantics/article 2020 ftzenodo https://doi.org/10.1016/j.fct.2020.111554 2024-07-27T08:11:52Z 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. Dataset can be found at 10.5281/zenodo.4312939 Article in Journal/Newspaper Salmo salar Zenodo Food and Chemical Toxicology 143 111554 |
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sodium reduction potassium chloride smoked salmon food safety food quality |
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sodium reduction potassium chloride smoked salmon food safety food quality 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). |
topic_facet |
sodium reduction potassium chloride smoked salmon food safety food quality |
description |
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. Dataset can be found at 10.5281/zenodo.4312939 |
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 |
Zenodo |
publishDate |
2020 |
url |
https://doi.org/10.1016/j.fct.2020.111554 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
https://zenodo.org/communities/eu https://zenodo.org/communities/seafoodtomorrow https://doi.org/10.1016/j.fct.2020.111554 oai:zenodo.org:4267783 |
op_rights |
info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode |
op_doi |
https://doi.org/10.1016/j.fct.2020.111554 |
container_title |
Food and Chemical Toxicology |
container_volume |
143 |
container_start_page |
111554 |
_version_ |
1810474813847764992 |