Partial sodium replacement in tilapia steak without loss of acceptability

Maria Lúcia G. Monteiro, Eliane T. Mársico, Anna Carolina V.C.S. Canto, Bruno R.C. Costa-Lima, César A. Lázaro, Adriano G. Cruz, Carlos A. Conte-Júnior

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Abstract

© The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav. The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase. Polyphosphate (0.4%), condiment mixes - onion powder and garlic powder (2.5%), water (10.0%), transglutaminase (1.0%), and different types of salts (1.5%) were mixed with non-commercial sized fillets. Substitution of NaCl by KCl or MgCl2 (at 50% each) affected quality attributes and decreased (P-<-0.05) consumer acceptability. The tri-salt steaks (KCl, MgCl2, and NaCl at 1:1:2 ratio) improved some attributes and increased (P-<-0.05) acceptability and purchase intention. We conclude that potassium and magnesium chlorides are possible replacers of salt (NaCl) in restructured tilapia steaks and potentially decrease the risk factor for heart failure associated with high sodium consumption.
Original languageAmerican English
Pages (from-to)295-305
Number of pages11
JournalFood Science and Technology International
DOIs
StatePublished - 1 Jan 2015

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    Monteiro, M. L. G., Mársico, E. T., Canto, A. C. V. C. S., Costa-Lima, B. R. C., Lázaro, C. A., Cruz, A. G., & Conte-Júnior, C. A. (2015). Partial sodium replacement in tilapia steak without loss of acceptability. Food Science and Technology International, 295-305. https://doi.org/10.1177/1082013214535229