publication . Article . Embargo end date: 05 Jul 2021 . Under curation

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).

Muñoz, Israel; Guàrdia, Maria Dolors; Arnau, Jacint; Dalgaard, Paw; Bover, Sara; Fernandes, José O.; Monteiro, Carolina; Cunha, Sara C.; Gonçalves, Amparo; Nunes, Maria Leonor; ...
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Abstract
Excessive 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...
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Funded by
EC| SEAFOODTOMORROW
Project
SEAFOODTOMORROW
Nutritious, safe and sustainable seafood for consumers of tomorrow
  • Funder: European Commission (EC)
  • Project Code: 773400
  • Funding stream: H2020
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