Journal article Open Access

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


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{
  "DOI": "10.1016/j.fct.2020.111554", 
  "author": [
    {
      "family": "Mu\u00f1oz, Israel"
    }, 
    {
      "family": "Gu\u00e0rdia, Maria Dolors"
    }, 
    {
      "family": "Arnau, Jacint"
    }, 
    {
      "family": "Dalgaard, Paw"
    }, 
    {
      "family": "Bover, Sara"
    }, 
    {
      "family": "Fernandes, Jos\u00e9 O."
    }, 
    {
      "family": "Monteiro, Carolina"
    }, 
    {
      "family": "Cunha, Sara C."
    }, 
    {
      "family": "Gon\u00e7alves, Amparo"
    }, 
    {
      "family": "Nunes, Maria Leonor"
    }, 
    {
      "family": "Oliveira, Helena"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2020, 
        7, 
        5
      ]
    ]
  }, 
  "abstract": "<p>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 (18-19&ordm;C or 56&ordm;C). 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 &ordm;C). 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 &ldquo;source&rdquo; of K.</p>", 
  "title": "Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).", 
  "note": "Dataset can be found at 10.5281/zenodo.4312939", 
  "type": "article-journal", 
  "id": "4267783"
}
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