首页|Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristics
Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristics
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
In this study, sodium-reduced salted salmon (SRSS) were prepared from six treatment groups formed using sodium replacers and flavor enhancers. The first three groups were prepared by replacing NaCl with 30% KCl (S2), 20% KCl + 10% CaCl2 (S3), and 50% KCl (S4), while the other three groups were prepared by the addition of the flavor enhancers of 5% yeast extract (F1), 3% lysine (F2), and 0.25% taurine (F3) along with 70% NaCl + 30% KCl. And their effects on the physicochemical properties, fatty acid, and phospholipid composition, and sensory characteristics of SRSS were investigated. The results demonstrated that replacing 30% NaCl with KCl (S2) had lower sensory damage compared with that obtained using 100% NaCl (S1). Moreover, this group exhibited higher physicochemical and lipidomic effects compared with other replacement treatments. The samples of S2 contained 0.8 mg of MDA/kg TBARS and 28.28 mu g mg(-1) phospholipids. Furthermore, the addition of yeast extract best improved the sensory defects caused by KCl. In conclusion, the results of this study can guide the production of healthier salted salmons with good sensory acceptance and low sodium content.
NSTL
Elsevier
