首页|Sodium reduction in "spam-like" product elaborated with mechanically separated tilapia meat

Sodium reduction in "spam-like" product elaborated with mechanically separated tilapia meat

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  • NSTL
  • Elsevier
This study aimed to evaluate the effect of five substitution levels (0%; 15%; 30%; 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the physical, chemical, technological, bacteriological and sensory qualities of cooked "spam-like" products formulated with mechanically separated tilapia meat (MTM). Substitution of NaCl by KCl increased the weight loss during cooking (between 6.65 and 17.55 g/100 g), fat exudation (between 0.64 and 2.91 g/100 g) and water exudation (between 3.32 and 5.91 g/100 g), and decreased hardness, springiness, cohesiveness and chewiness of the cooked "spam-like" products, representing evidence of the fundamental action of NaCl in the dissolution of myofibril proteins. All the samples were adequate for consumption considering their bacteriological aspects, and the treatments from 15% to 45% substitution showed greater sensory acceptance. The reduction of sodium between 1.05 and 9.2% by substituting NaCl with KCl made it possible to produce a "spam-like" product from MTM, allowing for exploiting this by-product. The product made with 15% substitution of NaCl by KCl was considered the best treatment concerning the technological characteristics, showing less fat and water exudation, less lipid oxidation and higher scores for sensory flavor and global impression.

Oreochromis niloticusFish by-productPotassium chlorideSodium chlorideSodium replacement

Ribeiro, Alline Emannuele C.、dos Santos, Elaine A.、Monteiro, Maria Lucia G.、Marsico, Eliane T.、Morgano, Marcelo、Caliari, Marcio、Soares Junior, Manoel S.、Oliveira, Aryane R.

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Univ Fed Goias UFG, Escola Agron, BR-74690900 Goiania, Go, Brazil

Inst Fed Triangulo Mineiro IFTM Campus Uberlandia, BR-38400970 Uberlandia, MG, Brazil

Univ Fed Rio de Janeiro UFRJ, Inst Quim, BR-21941909 Rio De Janeiro, Brazil

Univ Fed Fluminense UFF, Dept Tecnol Alimentos, BR-24220000 Rio De Janeiro, Brazil

Inst Tecnol Alimentos ITAL, BR-13087460 Campinas, SP, Brazil

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2021

10.1016/j.lwt.2021.111676

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.148
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