Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Abstract

Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium chloride (KCl) at 25% and 50% (molar replacement) and studied in combination with two smoking procedures (natural wood and liquid smoke) as well as two smoking temperatures (18-19ºC or 56ºC). Smoked salmon samples were characterized by physicochemical, sensory and microbiological analyses. No major differences were observed regarding physicochemical properties in the studied treatments. Smoked samples with 50% of NaCl replaced by KCl were slightly more bitter than those with 25% whereas samples with 25% of replacement did not show differences to those with non-reduced Na content (5 g of added NaCl per 100 g of salmon). Microbiological assessment indicates that 2-week shelf-life would be appropriate and safe in terms of accomplishment of the EU regulation, taking into account foreseeable storage temperatures (up to 8ºC). Thus, it is possible to achieve a reduction of 25-50% of NaCl in smoked salmon by replacing NaCl by KCl and considerer this product as a "source" of K.

Effect of processing smoked salmon on contaminant contents

“…А successfully healthy smoked salmon was obtained with replacement of sodium chloride by KCl 25%. The product obtained showed no significant differences compared to the control regarding microbiological and physicochemical parameters as well as their sensory properties (see more details in the publication of Muñoz et al, 2020). The aim of this work was to investigate the effect of sodium replacement (by 25% and 50% of KCl) and smoking techniques on the levels of PAHs and PBDEs, in order to guarantee chemical safety of the produced smoked salmon.…”

“…GC-EI-MS-MS conditions used for analysis of the 14 target PAHs and their corresponding isotopically labelled analogues, and method limits of detection(LOD) and quantification (LOQ) expressed in wet weight (ww).Salmon production was made according to the protocol described in detail inMuñoz et al (2020). Briefly, gutted salmons (Salmo salar) with 3.1±0.3 kg of weight were filleted and trimmed before salting with NaCl (Enisal, Barcelona, Spain) or KCl (Dead Seaworks LTD, Tel-Aviv, Israel).…”

Effect of Salt Content Reduction on Food Processing Technology

“…The samples with 25% salt replacement were similar to the samples without salt reduction. The 2-week shelf-life of the new product was determined [ 142 ].…”

The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC

“…This similarity can be attributed to the pH values of the two coatings that ultrasound treatment hadn't affected the pH of the PH (Balcik Misir and Koral 2019a). Several researchers have explained that the pH of smoked fish can be affected by some factors such as used fish species, smoking material, salting process, smoking procedure, and temperature of the process (Muñoz, et al, 2020;Jimenez et al, 2020). The decreasing of the pH during storage was attributed to the salt content which has been said to have a highly significant linear decreasing effect on the pH, which was explained by the increase of the ionic strength of the solution inside of the cells (Leroi and Joffraud, 2000).…”