Sodium reduction in selected fish products by means of salt substitutes

Giese, Editha; Meyer, Carsten; Ostermeyer, Ute; Lehmann, Ines; Fritsche, Jan

doi:10.1007/s00217-019-03277-1

Cited by 24 publications

(24 citation statements)

References 24 publications

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“…Rizo et al (2017a) reached a Na reduction of 37.7% when using salt with 50% KCl and Na free salt in smoked salmon. Similar results were obtained by Giese et al (2019) for different salt substitutes (KCl, K-lactate and other salts) when the trial was carried out under controlled laboratory conditions. However, it is important to notice that the elaboration processes and conditions were different in each study and this could explain differences in the results observed regarding the acceptable percentages of NaCl replacement.…”

Section: Introductionsupporting

confidence: 80%

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

Muñoz

Guárdia

Arnau

et al. 2020

Food and Chemical Toxicology

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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.

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Section: Introductionsupporting

confidence: 80%

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

Muñoz

Guárdia

Arnau

et al. 2020

Food and Chemical Toxicology

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“…These findings confirmed that salt replacement with KCl may contribute to healthier products, considering that they may also be a source of potassium compared to the traditional product, providing around 30% of the recommended allowances for adults (4.7 g) when both the fresh fillets and the frozen fillets were processed [ 27 , 28 ].…”

Section: Resultssupporting

confidence: 52%

“…Moreover, it was seen that the type of vacuum and modified atmosphere packaging increased the shelf-life of smoked sea bass compared to air, highlighting the importance of using appropriate storage conditions to prevent product spoilage and extend the shelf-life [ 27 ]. Moreover, the feasibility of partial replacement of NaCl with KCl has been investigated on other fish species such as salmon and herring [ 28 , 29 ]. It has been shown that in smoked herring, the best substitution percent of NaCl with KCl was not higher than 40% [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Messina

Arena

Ficano

et al. 2021

Animals

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Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.

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“…Many studies on salt reduction in various cheese types, as well as other foods (e.g. fish products), have shown that the replacement of NaCl with KCl is possible up to about 30% (Hoffmann ; Giese et al ). The mineral salt substitution product chosen for further analyses in this study (sub4salt ® ) claims to allow for a 35% sodium reduction compared to conventional salt (Scholten ).…”

Section: Resultsmentioning

confidence: 99%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

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As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film-ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na-reduced Edam after six weeks of ripening. However, all Na-reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.

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Sodium reduction in selected fish products by means of salt substitutes

Cited by 24 publications

References 24 publications

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

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

Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Salt reduction in film‐ripened, semihard Edam cheese

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