IRTA-Food Technology Programme, Finca Camps i Armet, E-17121, Monells, Girona, Spain.
IRTA-Food Technology Programme, Finca Camps i Armet, E-17121, Monells, Girona, Spain.
Food Chem Toxicol. 2020 Sep;143:111554. doi: 10.1016/j.fct.2020.111554. Epub 2020 Jul 5.
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 °C or 56 °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 °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 "source" of K.
过量的钠（Na）摄入与高血压和心血管疾病有关。因此，减少钠的摄入是全世界的公共卫生挑战。本研究的目的是开发钠含量降低的熏三文鱼。用氯化钾（KCl）替代氯化钠（NaCl），替代率为 25%和 50%（摩尔替代），并结合两种熏制工艺（天然木材和液态烟熏液）以及两种熏制温度（18-19°C 或 56°C）进行研究。对熏三文鱼样品进行了理化、感官和微生物分析。在所研究的处理中，没有观察到关于理化性质的重大差异。用 50%的 NaCl 替代 KCl 的熏三文鱼样品比用 25%的 NaCl 替代 KCl 的样品略苦，而用 25%的 NaCl 替代 KCl 的样品与非低盐含量（每 100 克三文鱼添加 5 克 NaCl）的样品没有差异。摩尔比 Na:K 从对照样品的 4.3 降低到用 25%和 50%NaCl 替代的样品中的 1.4 和 0.6。微生物评估表明，考虑到可预见的储存温度（高达 8°C），2 周的货架期在符合欧盟法规方面是适当和安全的。因此，通过用 KCl 替代 NaCl，可以将熏三文鱼中的 NaCl 降低 25-50%，并将该产品视为 K 的“来源”。
