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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  <dc:creator>Muñoz, Israel</dc:creator>
  <dc:creator>Guàrdia, Maria Dolors</dc:creator>
  <dc:creator>Arnau, Jacint</dc:creator>
  <dc:creator>Dalgaard, Paw</dc:creator>
  <dc:creator>Bover, Sara</dc:creator>
  <dc:creator>Fernandes, José O.</dc:creator>
  <dc:creator>Monteiro, Carolina</dc:creator>
  <dc:creator>Cunha, Sara C.</dc:creator>
  <dc:creator>Gonçalves, Amparo</dc:creator>
  <dc:creator>Nunes, Maria Leonor</dc:creator>
  <dc:creator>Oliveira, Helena</dc:creator>
  <dc:date>2020-07-05</dc:date>
  <dc: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.</dc:description>
  <dc:description>Dataset can be found at 10.5281/zenodo.4312939</dc:description>
  <dc:identifier>https://zenodo.org/record/4267783</dc:identifier>
  <dc:identifier>10.1016/j.fct.2020.111554</dc:identifier>
  <dc:identifier>oai:zenodo.org:4267783</dc:identifier>
  <dc:relation>info:eu-repo/grantAgreement/EC/H2020/773400/</dc:relation>
  <dc:relation>url:https://zenodo.org/communities/seafoodtomorrow</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:subject>sodium reduction</dc:subject>
  <dc:subject>potassium chloride</dc:subject>
  <dc:subject>smoked salmon</dc:subject>
  <dc:subject>food safety</dc:subject>
  <dc:subject>food quality</dc:subject>
  <dc:title>Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>
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