TY - JOUR
T1 - Partial sodium replacement in tilapia steak without loss of acceptability
AU - Monteiro, Maria Lúcia G.
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.
AB - 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.
KW - Oreochromis niloticus
KW - magnesium chloride
KW - potassium chloride
KW - salt reduction
KW - sensory properties
UR - http://www.scopus.com/inward/record.url?scp=84930580466&partnerID=8YFLogxK
U2 - 10.1177/1082013214535229
DO - 10.1177/1082013214535229
M3 - Artículo
C2 - 24831644
AN - SCOPUS:84930580466
SN - 1082-0132
VL - 21
SP - 295
EP - 305
JO - Food Science and Technology International
JF - Food Science and Technology International
IS - 4
ER -