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Strategies to reduce sodium levels in European seabass sausages

2021; Elsevier BV; Volume: 153; Linguagem: Inglês

10.1016/j.fct.2021.112262

1873-6351

Anabel Estévez, Carolina Camacho, Tatiana Correia, Vera Barbosa, António Marques, Helena Lourenço, Carmo Serrano, Margarida Sapata, Maria Paula Duarte, Carla Pires, Amparo Gonçalves, María Leonor Nunes, Helena Oliveira,

Food Industry and Aquatic Biology

Considering the increasing demand towards "ready-to-cook" processed seafood products, recognised as being potential contributors to high sodium (Na) intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass ( Dicentrarchus labrax ) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% ME (oleoresins microcapsules) (F1); (ii) 50% NaCl+50% KCl (F2); and (iii) only 50% NaCl (F3). The NaCl reduction mainly affected the texture and the salty taste, resulting in softer and perceived as less salty sausages after processing. However, hardness differences disappeared after 5 weeks. It seems that an antioxidant protection was obtained in sausages formulated with oleoresins microcapsules. No or low growth of psychrotrophic and mesophilic bacteria was observed (≤2.40 log CFU/g). Decreasing NaCl content and/or partially replacing it (50%) by KCl or oleoresins microcapsules seem to be suitable solutions to reduce Na (30.9–36.3%) levels, while maintaining the chilled sausages quality for 5 weeks. The partial replacement of NaCl by KCl also allows obtaining a product richer in K (997.2 mg/100 g), which ingestion may contribute for a cardiovascular protective effect. • 50% NaCl replacement by KCl and oleoresins microcapsules was investigated. • 50% NaCl reductions mainly affected the texture and the salty taste. • Oleoresins microcapsules also seemed to confer an antioxidant protection. • High potassium nutritional contribution was achieved (≥42.7%). • Such solutions seem to be suitable to reduce sodium levels.