Rybicka Iga, Silva Marlene, Gonçalves Amparo, Oliveira Helena, Marques António, Fernandes Maria José, Fernandes Maria Helena, Alfaia Cristina Mateus, Fraqueza Maria João, Nunes Maria Leonor
Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
Foods. 2022 Jan 26;11(3):349. doi: 10.3390/foods11030349.
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel ( with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for .
世界卫生组织建议到2025年将盐（氯化钠，NaCl）摄入量减少30%。由于烟熏鱼每100克可含高达4克氯化钠，本研究的目的是开发出安全、健康且有吸引力的低氯化钠含量烟熏鲐鱼。使用了两种盐水（5%和10%），氯化钠和氯化钾（KCl）的比例不同。在每种盐水中，分别用氯化钾替代0%、25%、50%和75%的氯化钠，每100克分别产生1.3、1.1、0.9和0.6克氯化钠（5%盐水），以及2.6、2.0、1.2和0.8克氯化钠（10%盐水）。大多数配方在产量、营养、安全性、质地和颜色特性方面相似。用75%氯化钠+25%氯化钾配制的5%盐水获得了最理想的味道属性（苦味可忽略且咸味适中）。这样的条件似乎有助于获得一种有吸引力的产品用于……
