Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags

BACKGROUND 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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-05, Vol.98 (7), p.2721-2728
Main Authors: Rizo, Arantxa, Fuentes, Ana, Barat, José M, Fernández‐Segovia, Isabel
Format: Article
Language:English
Subjects:
Animals
Fish Products - analysis
Food Preservation - instrumentation
Food Preservation - methods
Humans
KCl
Microorganisms
Permeability
Phase transitions
Potassium chloride
Potassium Chloride - analysis
Public health
Salmon
Salts
Shelf life
Smoke
Smoke - analysis
smoke‐flavouring
Sodium
Sodium chloride
Sodium Chloride - analysis
sodium reduction
Statistical analysis
Statistical methods
Taste
Water - chemistry
Water vapor
water vapour permeable bags
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Summary:BACKGROUND 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. RESULTS 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. CONCLUSION 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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8767