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  • 标题:The Development of Smoked Mackerel with Reduced Sodium Content
  • 本地全文:下载
  • 作者:Iga Rybicka ; Marlene Silva ; Amparo Gonçalves
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2022
  • 卷号:11
  • 期号:3
  • DOI:10.3390/foods11030349
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要: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 ( Scomber japonicus ) 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 conscious consumers.
  • 关键词:enmackerelsmokingpotassium chloride (KCl)salt substitutesodium (Na)sodium chloride (NaCl)
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