Partial sodium replacement in tilapia steak without loss of acceptability

Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Canto, Anna C.V.C.S.; Costa-Lima, Bruno R.C.; Torre, César Aquiles Lázaro de la; Cruz, Adriano G.; Conté-Júnior, Carlos Adam

doi:10.1177/1082013214535229

Cited by 11 publications

(8 citation statements)

References 31 publications

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“…Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets Santos, J. S. L. et al chewiness values than their raw counterparts. The same pattern was also observed by Aussanasuwannakul et al (2012) and Monteiro et al (2015b).…”

Section: Instrumental Colour Evaluationsupporting

confidence: 84%

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos

Mársico

Cinquini

et al. 2018

Braz. J. Food Technol.

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The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.

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Section: Instrumental Colour Evaluationsupporting

confidence: 84%

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos

Mársico

Cinquini

et al. 2018

Braz. J. Food Technol.

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show abstract

“…According to Desmond (2006), the increase in the water-holding capacity of meat positively affects the cooking yield, thereby increasing tenderness and succulence of the meat product. Moreover, this study indicates a possible relation between the salty taste and the cooking yield, suggesting that the addition of MTG as well as salt potentially improve the water-holding capacity and the perceived saltiness, which positively contribute to the overall acceptance (Monteiro et al 2013). In addition, were documented correlation between sensory cohesiveness and sensory tenderness (r=−0.95), and sensory cohesiveness and sensory succulence (r=−0.91).…”

Section: Principal Component Analysismentioning

confidence: 76%

“…The grilled steaks were bisected to expose the inner surface followed by 1 h tempering at 25°C. The color readings were averaged from both inner planar surfaces (Monteiro et al 2013). The results were obtained from mean value of eight replicates for each treatment.…”

Section: Instrumental Color Analysismentioning

confidence: 99%

Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

et al. 2014

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The aim of this work was to evaluate the physicochemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (noncommercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P>0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.

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“…Se ha demostrado una actitud positiva de los consumidores frente a productos cárnicos donde el sodio estaba reducido, pero combinado con cloruro de potasio mostraron no solo un comportamiento intencional de consumir estos productos sino también les agradó de manera similar que los productos cárnicos convencionales (21). Asimismo, en filetes de tilapia, se menciona que en concentraciones de cloruro de potasio entre 20-40% no influyen significativamente en el sabor del producto y que el cloruro de potasio es comúnmente utilizado como sustituto de productos cárnicos (22). Por lo que se reafirma que existe mejor aceptabilidad en productos cárnicos que son adicionados con sales con cloruro de potasio.…”

Section: Tablaunclassified

Aceptabilidad Del Sabor De Preparaciones Hiposódicas Con Sustitutos De Sal en Pacientes Diabéticos E Hipertensos

Ayerbe-Azabache

Calderón-Ramírez

Taboada³

et al. 2016

Rev. chil. nutr.

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The purpose of this experimental study was to compare the acceptability of the taste between different preparations with low sodium in diabetic and hypertensive patients. It was conducted between April and May 2015 at the Centro de Atención Integral de Diabetes e Hipertensión (CEDHI) in Lima, Peru. Sixty-seven outpatient subjects from CEDHI were assessed; they were over 18 years of age, of both genders, diagnosed with hypertension or type 2 diabetes. In total 134 sensory tests were applied and 402 prepared food samples. The evaluated samples were rice, broth, chicken and cooked vegetables that were added with common salt, potassium chloride [25%] with salt [75%] and monosodium glutamate. In order to measure the results two hedonic tests were applied, ordered by preference and acceptability test (score of 1 to 5) were used. No significant global differences were found regarding the acceptability and preference in low sodium preparations. Therefore, the replacement of common salt by any of the substitutes is viable for patient's prescribed low-sodium diet (1500 mg Na / day).

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Partial sodium replacement in tilapia steak without loss of acceptability

Cited by 11 publications

References 31 publications

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes

Aceptabilidad Del Sabor De Preparaciones Hiposódicas Con Sustitutos De Sal en Pacientes Diabéticos E Hipertensos

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