Effects of type and concentration of salts on physicochemical properties in fish mince

Greiff, Kirsti; Aursand, Ida Grong; Erikson, Ulf; Josefsen, Kjell D.; Rustad, Turid

doi:10.1016/j.lwt.2015.05.059

Cited by 14 publications

(1 citation statement)

References 39 publications

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“…Analogical conclusion was manifested in the salted pork when the substitution rate of KCl was less than 70% [ 34 ]. Furthermore, adding KCl with the same molar concentration as NaCl had minor or almost no effect on moisture, cooking loss and WHC in cooked meat [ 35 ]. Therefore, it could be inferred that the substitution of sodium salt with basil induced a slight decline in the WHC.…”

Section: Resultsmentioning

confidence: 99%

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

Zhuang

et al. 2022

Foods

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Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.

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Section: Resultsmentioning

confidence: 99%