Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/134800
Author(s): Estévez, A.
Camacho, C.
Correia, T.
Barbosa, V.
Marques, A.
Lourenço, H.
Serrano, C.
Sapata, M.
Duarte, M.P.
Pires, C.
Gonçalves, A.
Nunes, M.L.
Oliveira, H.
Title: Strategies to reduce sodium levels in European seabass sausages
Publisher: Elsevier Ltd
Issue Date: 2021-07
Abstract: Considering the increasing demand towards “ready-to-cook” processed seafood products, recognised as being potential contributors to high sodium (Na) intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass (Dicentrarchus labrax) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% ME (oleoresins microcapsules) (F1); (ii) 50% NaCl+50% KCl (F2); and (iii) only 50% NaCl (F3). The NaCl reduction mainly affected the texture and the salty taste, resulting in softer and perceived as less salty sausages after processing. However, hardness differences disappeared after 5 weeks. It seems that an antioxidant protection was obtained in sausages formulated with oleoresins microcapsules. No or low growth of psychrotrophic and mesophilic bacteria was observed (≤2.40 log CFU/g). Decreasing NaCl content and/or partially replacing it (50%) by KCl or oleoresins microcapsules seem to be suitable solutions to reduce Na (30.9–36.3%) levels, while maintaining the chilled sausages quality for 5 weeks. The partial replacement of NaCl by KCl also allows obtaining a product richer in K (997.2 mg/100 g), which ingestion may contribute for a cardiovascular protective effect.
Subject: Soodium (Na)
Sodium chloride (NaCl)
Potassium chloride (KCl)
Oleoresins microcapsules
European seabass
Sausages’ quality
URI: https://hdl.handle.net/10216/134800
Series: Food and Chemical Toxicology 155: 112431
Related Information: SEAFOOD TOMORROW - Nutritious, safe and sustainable seafood for consumers of tomorrow - H2020 - Grant Agreement no. 773400
Document Type: Artigo em Revista Científica Internacional
Rights: openAccess
Embargo End Date: 2022-07
Appears in Collections:CIIMAR - Artigo em Revista Científica Internacional

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