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


JSON-LD (schema.org) Export

{
  "description": "<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>", 
  "license": "https://creativecommons.org/licenses/by/4.0/legalcode", 
  "creator": [
    {
      "affiliation": "IRTA", 
      "@type": "Person", 
      "name": "Mu\u00f1oz, Israel"
    }, 
    {
      "affiliation": "IRTA", 
      "@type": "Person", 
      "name": "Gu\u00e0rdia, Maria Dolors"
    }, 
    {
      "affiliation": "IRTA", 
      "@type": "Person", 
      "name": "Arnau, Jacint"
    }, 
    {
      "affiliation": "National Food Institute, Technical University of Denmark", 
      "@type": "Person", 
      "name": "Dalgaard, Paw"
    }, 
    {
      "affiliation": "IRTA", 
      "@type": "Person", 
      "name": "Bover, Sara"
    }, 
    {
      "affiliation": "LAQV, REQUIMTE, Universidade do Porto", 
      "@type": "Person", 
      "name": "Fernandes, Jos\u00e9 O."
    }, 
    {
      "affiliation": "LAQV, REQUIMTE, Universidade do Porto", 
      "@type": "Person", 
      "name": "Monteiro, Carolina"
    }, 
    {
      "affiliation": "LAQV, REQUIMTE, Universidade do Porto", 
      "@type": "Person", 
      "name": "Cunha, Sara C."
    }, 
    {
      "affiliation": "IPMA, CIIMAR", 
      "@type": "Person", 
      "name": "Gon\u00e7alves, Amparo"
    }, 
    {
      "affiliation": "CIIMAR", 
      "@type": "Person", 
      "name": "Nunes, Maria Leonor"
    }, 
    {
      "affiliation": "IPMA, CIIMAR", 
      "@type": "Person", 
      "name": "Oliveira, Helena"
    }
  ], 
  "headline": "Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2020-07-05", 
  "url": "https://zenodo.org/record/4267783", 
  "keywords": [
    "sodium reduction", 
    "potassium chloride", 
    "smoked salmon", 
    "food safety", 
    "food quality"
  ], 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.1016/j.fct.2020.111554", 
  "@id": "https://doi.org/10.1016/j.fct.2020.111554", 
  "@type": "ScholarlyArticle", 
  "name": "Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)."
}
69
13
views
downloads
Views 69
Downloads 13
Data volume 14.6 MB
Unique views 61
Unique downloads 13

Share

Cite as