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.
Bibliographical noteFunding Information:
The authors would like to thank Carlos Chagas Filho Foundation for Research Support in the State of Rio de Janeiro—FAPERJ (Project E-26/111.196/2011, E-26/103.003/2012, E-26/111.673/2013 and E-26/110.094/2014) for financial support. M.L.G. Monteiro would like to thank the National Council for Scientific and Technological Development—CNPq (Project 551079/2011-8) and Carlos Chagas Filho Foundation for Research Support in the State of Rio de Janeiro—FAPERJ (Project FAPERJ E-45 - BBP/PAPDRJ/2013) for financial support.
- magnesium chloride
- Oreochromis niloticus
- potassium chloride
- salt reduction
- sensory properties