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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  <identifier identifierType="URL">https://zenodo.org/record/4267783</identifier>
  <creators>
    <creator>
      <creatorName>Muñoz, Israel</creatorName>
      <givenName>Israel</givenName>
      <familyName>Muñoz</familyName>
      <affiliation>IRTA</affiliation>
    </creator>
    <creator>
      <creatorName>Guàrdia, Maria Dolors</creatorName>
      <givenName>Maria Dolors</givenName>
      <familyName>Guàrdia</familyName>
      <affiliation>IRTA</affiliation>
    </creator>
    <creator>
      <creatorName>Arnau, Jacint</creatorName>
      <givenName>Jacint</givenName>
      <familyName>Arnau</familyName>
      <affiliation>IRTA</affiliation>
    </creator>
    <creator>
      <creatorName>Dalgaard, Paw</creatorName>
      <givenName>Paw</givenName>
      <familyName>Dalgaard</familyName>
      <affiliation>National Food Institute, Technical University of Denmark</affiliation>
    </creator>
    <creator>
      <creatorName>Bover, Sara</creatorName>
      <givenName>Sara</givenName>
      <familyName>Bover</familyName>
      <affiliation>IRTA</affiliation>
    </creator>
    <creator>
      <creatorName>Fernandes, José O.</creatorName>
      <givenName>José O.</givenName>
      <familyName>Fernandes</familyName>
      <affiliation>LAQV, REQUIMTE, Universidade do Porto</affiliation>
    </creator>
    <creator>
      <creatorName>Monteiro, Carolina</creatorName>
      <givenName>Carolina</givenName>
      <familyName>Monteiro</familyName>
      <affiliation>LAQV, REQUIMTE, Universidade do Porto</affiliation>
    </creator>
    <creator>
      <creatorName>Cunha, Sara C.</creatorName>
      <givenName>Sara C.</givenName>
      <familyName>Cunha</familyName>
      <affiliation>LAQV, REQUIMTE, Universidade do Porto</affiliation>
    </creator>
    <creator>
      <creatorName>Gonçalves, Amparo</creatorName>
      <givenName>Amparo</givenName>
      <familyName>Gonçalves</familyName>
      <affiliation>IPMA, CIIMAR</affiliation>
    </creator>
    <creator>
      <creatorName>Nunes, Maria Leonor</creatorName>
      <givenName>Maria Leonor</givenName>
      <familyName>Nunes</familyName>
      <affiliation>CIIMAR</affiliation>
    </creator>
    <creator>
      <creatorName>Oliveira, Helena</creatorName>
      <givenName>Helena</givenName>
      <familyName>Oliveira</familyName>
      <affiliation>IPMA, CIIMAR</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2020</publicationYear>
  <subjects>
    <subject>sodium reduction</subject>
    <subject>potassium chloride</subject>
    <subject>smoked salmon</subject>
    <subject>food safety</subject>
    <subject>food quality</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2020-07-05</date>
  </dates>
  <resourceType resourceTypeGeneral="JournalArticle"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/4267783</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.fct.2020.111554</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://zenodo.org/communities/seafoodtomorrow</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;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&amp;ordm;C or 56&amp;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 &amp;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 &amp;ldquo;source&amp;rdquo; of K.&lt;/p&gt;</description>
    <description descriptionType="Other">Dataset can be found at 10.5281/zenodo.4312939</description>
  </descriptions>
  <fundingReferences>
    <fundingReference>
      <funderName>European Commission</funderName>
      <funderIdentifier funderIdentifierType="Crossref Funder ID">10.13039/501100000780</funderIdentifier>
      <awardNumber awardURI="info:eu-repo/grantAgreement/EC/H2020/773400/">773400</awardNumber>
      <awardTitle>Nutritious, safe and sustainable seafood for consumers of tomorrow</awardTitle>
    </fundingReference>
  </fundingReferences>
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