Rizo Arantxa, Fuentes Ana, Barat José M, Fernández-Segovia Isabel
Instituto de Agroquímica y Tecnología de Alimentos, Valencia, Spain.
Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain.
J Sci Food Agric. 2018 May;98(7):2721-2728. doi: 10.1002/jsfa.8767. Epub 2017 Nov 28.
Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process, which was carried out using water vapour permeable bags.
Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Because no sensorial advantage in using SF salt was found compared to KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days.
Smoke-flavoured salmon with 37% sodium reduction was developed without affecting the sensory features and shelf-life. This is an interesting option for reducing the sodium content in such products to help meet the needs set by both health authorities and consumers. © 2017 Society of Chemical Industry.
食品制造商需要降低钠含量以满足消费者和公共卫生需求。在本研究中，评估了使用无钠（SF）盐和氯化钾来开发一种钠含量降低的新型烟熏三文鱼产品。在三文鱼烟熏调味过程中，使用水蒸气可渗透袋，用50%的SF盐或50%的氯化钾替代50%的氯化钠。
三角试验表明，含有SF盐或氯化钾的样品在统计学上与对照样品（100%氯化钠）相似。由于与氯化钾相比，未发现使用SF盐有感官优势，且氯化钾价格较低，因此选择氯化钾-氯化钠样品进入下一阶段。烟熏三文鱼在42天内理化和微生物参数的变化表明，用氯化钾部分替代氯化钠不会显著影响烟熏三文鱼的品质和保质期，其保质期超过42天。
开发出了钠含量降低37%的烟熏三文鱼，且不影响其感官特性和保质期。这是降低此类产品钠含量以帮助满足卫生当局和消费者所设定需求的一个有趣选择。© 2017化学工业协会。
