Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Rizo, Arantxa; Fuentes, Alfonso; Fernández-Segovia, Isabel; Baviera, José Manuel Barat

doi:10.1016/j.jfoodeng.2017.04.031

Cited by 19 publications

(15 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the same study, no significant differences were observed for a herring product. For smoke-flavoured trout, Rizo et al (2017b) found no significant differences when 50% of NaCl was replaced by KCl compared to without substitution.…”

Section: Instrumental Colour and Texturementioning

confidence: 74%

“…In a consumer study by Rizo et al (2017b), no more than 20% of participants were able to detect differences between smoke-flavoured trout salted with 50% NaCl /50% KCl and control samples. Similarly, Giese et al (2019) reported that consumers did not discriminate in liking between the sodium-reduced samples (2.7-3.7 g NaCl/100 g) and the reference product (5.2 g NaCl/100 g).…”

Section: Sensory Analysismentioning

confidence: 96%

“…Other authors also replaced successfully up to 50% of NaCl by KCl in smoked sea bass and smoke-flavoured trout (Fuentes et al, 2010;Rizo et al, 2017b). Osheha et al (2013) found that the substitution of NaCl by KCl, K-lactate and a combination of both was limited to 40% in smoked herring and Faralizadeh et al (2016) recommended up to 25% substitution of NaCl by KCl in hot smoked kilka to avoid negative effects on the sensory properties.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Muñoz

Guárdia

Arnau

et al. 2020

Food and Chemical Toxicology

View full text Add to dashboard Cite

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 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). 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 8ºC). 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 K.

show abstract

Section: Instrumental Colour and Texturementioning

confidence: 74%

Section: Sensory Analysismentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Muñoz

Guárdia

Arnau

et al. 2020

Food and Chemical Toxicology

View full text Add to dashboard Cite

show abstract

“…Fuentes and co-authors noticed no differences in hardness between smoked seabass prepared using 100% NaCl and 50% NaCl + 50% KCl [46]. In a study on smoked trout, the hardness was similar between formulations based on 100% NaCl and 50% NaCl + 50% KCl [47]. In these studies, cohesiveness was also similar between samples of smoked seabass and trout.…”

Section: Colour and Texturementioning

confidence: 91%

The Development of Smoked Mackerel with Reduced Sodium Content

Rybicka

Silva

Gonçalves

et al. 2022

Foods

View full text Add to dashboard Cite

The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers.

show abstract

“…Luego del ahumado y cocción, los niveles de L* disminuyeron entre 23,63 a 25,69 (color más oscuro), mientras el valor a* aumentó (se espera valores no muy altos para productos ahumados) y el valor b* no mostró cambios significativos al no existir influencia del salado y ahumado. Rizo et al (2017) utilizaron una solución de humo líquido (60 % v/v) y 4 % de NaCl durante 24 horas. El producto final obtuvo una aceptación sensorial similar al producto comercial.…”

Section: Proceso De Ahumadounclassified

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

View full text Add to dashboard Cite

Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

show abstract

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Cited by 19 publications

References 22 publications

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

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

The Development of Smoked Mackerel with Reduced Sodium Content

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Contact Info

Product

Resources

About