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

doi:10.1177/1082013214535229

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

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

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 language	English
Pages (from-to)	295-305
Number of pages	11
Journal	Food Science and Technology International
Volume	21
Issue number	4
DOIs	https://doi.org/10.1177/1082013214535229
State	Published - 9 Jun 2015

Bibliographical note

Funding 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.

Publisher Copyright:
© The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Keywords

Oreochromis niloticus
magnesium chloride
potassium chloride
salt reduction
sensory properties

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title = "Partial sodium replacement in tilapia steak without loss of acceptability",

abstract = "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.",

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AU - Mársico, Eliane T.

AU - Canto, Anna Carolina V.C.S.

AU - Costa-Lima, Bruno R.C.

AU - Lázaro, César A.

AU - Cruz, Adriano G.

AU - Conte-Júnior, Carlos A.

N1 - Publisher Copyright: © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

PY - 2015/6/9

Y1 - 2015/6/9

N2 - 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.

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Partial sodium replacement in tilapia steak without loss of acceptability

Abstract

Bibliographical note

Keywords

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