Partial sodium replacement in tilapia steak without loss of acceptability
© The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 21(2015), 4 vom: 03. Juni, Seite 295-305 |
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| Auteur principal: | |
| Autres auteurs: | , , , , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2015
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Oreochromis niloticus magnesium chloride potassium chloride salt reduction sensory properties Sodium Chloride, Dietary Magnesium Chloride 02F3473H9O plus... |
| Résumé: | © 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 |
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| Description: | Date Completed 02.08.2016 Date Revised 13.05.2015 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/1082013214535229 |