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dc.contributor.authorMuñoz, Israel
dc.contributor.authorGuàrdia, Maria Dolors
dc.contributor.authorArnau, Jacint
dc.contributor.authorDalgaard, Paw
dc.contributor.authorBover, Sara
dc.contributor.authorFernandes, José O.
dc.contributor.authorMonteiro, Carolina
dc.contributor.authorCunha, Sara C.
dc.contributor.authorGonçalves, Amparo
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorOliveira, Helena
dc.contributor.otherIndústries Alimentàriesca
dc.identifier.citationMuñoz, Israel, Maria Dolors Guàrdia, Jacint Arnau, Paw Dalgaard, Sara Bover, José O. Fernandes, and Carolina Monteiro et al. 2020. "Effect Of The Sodium Reduction And Smoking System On Quality And Safety Of Smoked Salmon (Salmo Salar)". Food And Chemical Toxicology 143: 111554. doi:10.1016/
dc.description.abstractExcessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium chloride (KCl) at 25% and 50% (molar replacement) and studied in combination with two smoking procedures (natural wood and liquid smoke) as well as two smoking temperatures (18-19ºC or 56ºC). Smoked salmon samples were characterized by physicochemical, sensory and microbiological analyses. No major differences were observed regarding physicochemical properties in the studied treatments. Smoked samples with 50% of NaCl replaced by KCl were slightly more bitter than those with 25% whereas samples with 25% of replacement did not show differences to those with non-reduced Na content (5 g of added NaCl per 100 g of salmon). Molar Na:K ratio decreased from 4,3 in controls to 1,4 and 0,6 in samples with a NaCl reduction level of 25% and 50 % respectively. Microbiological assessment indicates that 2-week shelf-life would be appropriate and safe in terms of accomplishment of the EU regulation, taking into account foreseeable storage temperatures (up to 8 ºC). Thus, it is possible to achieve a reduction of 25-50% of NaCl in smoked salmon by replacing NaCl by KCl and considerer this product as a “source” of
dc.relation.ispartofFood and Chemical Toxicologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.titleEffect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)ca
dc.embargo.terms12 mesosca
dc.relation.projectIDEC/H2020/773400/EU/Nutritious, safe and sustainable seafood for consumers of tomorrow/SEAFOODTOMORROWca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca

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