Development of a smoked sea bass product with partial sodium replacement

Fuentes, Alfonso; Fernández-Segovia, Isabel; Serrá, Juan Antonio Monsoriu; Baviera, José Manuel Barat

doi:10.1016/j.lwt.2010.04.013

Cited by 32 publications

(28 citation statements)

References 29 publications

(28 reference statements)

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“…It is noteworthy that treatment IV presented the lowest histamine levels among treatments, suggesting that the partial replacement of NaCl by KCl had an inhibitory effect on histamine formation. Similar reduced histamine content was also detected in smoked sea bass treated with the salt mixture as compared to the individual salt (Fuentes et al 2010). To our knowledge, there is limited information available regarding the effect of different types of salts on histamine formation in drycured bacons.…”

Section: Bas Contentssupporting

confidence: 66%

“…However, it is evidenced that the levels of histamine-forming bacteria can vary depending on the raw material, processing, handling, salt content, or storage conditions (Fuentes et al 2011). Herein, we speculated that the lower histamine content in KCl-treated samples might be attributed to the reduced a w value by the substitution (Fuentes et al 2010), since available water is a critical factor affecting microbial growth in foods.…”

Section: Bas Contentsmentioning

confidence: 93%

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Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

et al. 2016

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Effects of three salting treatments (Formulation II: 80 % NaCl ? 20 % KCl; Formulation III: 60 % NaCl ? 40 % KCl and Formulation IV: 40 % NaCl ? 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 100 % NaCl) during processing and storage. Results showed that there were no significant differences among treatments for moisture, pH, and total volatile basic nitrogen (TVBN) content in dry-cured bacons during processing. The replacement of 40 % or less NaCl by KCl had no negative effects on the sensory quality of bacons during processing. Formulation III significantly reduced putrescine, cadaverine and histamine contents and enhanced nitrite residues compared with the control. After 12-day ripening and during storage, the substitution of NaCl by 60 % KCl significantly increased the N-nitrosodimethylamine (NDMA) content than the control. Principal component analysis showed that there were positive correlations between TVBN, biogenic amines (putrescine, cadaverine, histamine and tyramine) and NDMA, and negative correlation between NDMA and nitrite. These findings suggested the partial substitution of NaCl by KCl could be utilized for producing reducedsodium dry-cured bacons to improve safety of finished products.

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Section: Bas Contentssupporting

confidence: 66%

Section: Bas Contentsmentioning

confidence: 93%

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

et al. 2016

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“…The lipid content of the samples was determined by Soxhlet extraction using petroleum ether according to the AOAC method 991.36 (AOAC, 1997). Sodium chloride content was determined following the procedure described by Fuentes et al (2010b) with an automatic Sherwood Chloride Analyzer Model 926 (Sherwood Scientific Ltd., Cambridge, UK). pH measurements were taken using a digital pH-meter micropH 2001 (Crison Instruments, S.A., Barcelona, Spain) with a puncture electrode (Crison 5231) in five different sample locations.…”

Section: Analytical Determinationsmentioning

confidence: 99%

A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

Rizo

Máñes

Fuentes

et al. 2015

Journal of Food Engineering

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“…Salt can be used as food additive, not only mainly for preserving, but also for improving the taste of the product (Fuentes et al, 2010). Salt content of salted egg was presented with different concentration of liquid smoke during salting process up to 4 weeks.…”

Section: Salt Content Of Salted Eggmentioning

confidence: 99%

“…Salt can be used as food additive, not only mainly for preserving, but also for improving the taste of the product (Fuentes et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg

Wibawanti

Qiu

et al. 2017

JITEK

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Development of a smoked sea bass product with partial sodium replacement

Cited by 32 publications

References 29 publications

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg

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