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- Title
The Development of Smoked Mackerel with Reduced Sodium Content.
- Authors
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
- Abstract
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.
- Subjects
WORLD Health Organization; POTASSIUM chloride; BITTERNESS (Taste); SALT; MACKERELS; SODIUM; SMOKING
- Publication
Foods, 2022, Vol 11, Issue 3, p349
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11030349