Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products

Abstract

This study aimed to evaluate the physicochemical, microbiological, and sensory characteristics of spam-like products elaborated with tilapia mechanically separated meat (MSM), containing different substitution levels of sodium chloride (NaCl) by potassium chloride (KCl; 12.17%-60%) and submitted to different ultrasound times(5-60 min) and intensities (7.53-30.14 W/cm 2 ). No changes (p > .05) were observed in moisture (72.31%), ash (13.22%), carbohydrate (9.28%), protein (4.92%), and lipid (0.47%). Reddishness, cohesiveness, and chewiness were improved, and water exudation was reduced by some treatment conditions, which were further evaluated for microbiological and sensory analysis. Spam-like product at 12.12 W/cm 2 for 48.85 min with 47.83% substitution of NaCl by KCl was microbiologically suitable (absence of Escherichia coli, Salmonella spp. in 25 g, coagulase positive Staphylococcus, and sulfite-reducing at 46°C Clostridium) and more accepted by consumers (global impression score of 7.85 ± 0.98). It makes the ultrasound-assisted emulsification for reduced-sodium tilapia MSM spam-like products a feasible alternative to increase fish consumption, improve the healthiness of spam-like products, and still contribute to reducing environmental impacts. Practical applicationsHigh sodium intake is an increasing concern for health regulatory agencies and consumers, who are increasingly health-conscious. Nevertheless, it is challenging to produce low-sodium meat products without changing their quality attributes, mainly the taste. High-intensity ultrasound could be helpful for this purpose; however, there is a need to establish the feasible parameters for industrial use concerning the reduced level of NaCl, ultrasound intensity, and exposure time. Our study demonstrated a strategy to produce reduced-sodium tilapia mechanically separated meat (MSM) spam-like products applying ultrasound at 12.12 W/cm 2 for 48.85 min and replacing 47.83% NaCl with KCl.