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

Resultado de la investigación: Contribución a una revistaArtículo

5 Citas (Scopus)

Resumen

© 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.
Idioma originalInglés estadounidense
Páginas (desde-hasta)295-305
Número de páginas11
PublicaciónFood Science and Technology International
DOI
EstadoPublicada - 1 ene 2015

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