New formulation for producing salmon pâté with reduced sodium content

Nielsen, Tim; Mihnea, Mihaela; Båth, Klara; Cunha, Sara C.; Fereira, Ricardo; Fernandes, José O.; Gonçalves, Amparo; Nunes, María Leonor; Oliveira, Helena

doi:10.1016/j.fct.2020.111546

Cited by 13 publications

(9 citation statements)

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“…Salmon pâté reflected the FA and sterol profiles of the different fat sources used as ingredients (salmon muscle, sunflower oil and linseed). The FA profile was similar to those reported for other fish pâtés [ 45 , 46 , 47 ]. The relevance of the different FA classes (MUFA > PUFA > SFA) is coherent with the above-mentioned fat sources, since salmon flesh and linseed are rich in MUFA and PUFA [ 30 , 48 ], while sunflower oil is rich in PUFA [ 49 ].…”

Section: Discussionsupporting

confidence: 86%

“…The formulation used for salmon pâté in the present study enabled the reduction of fat content and caloric intake compared to commercial fish pâtés (30% fat and 330 kcal/100 g pâté) [ 44 , 45 , 46 ]. Salmon pâté reflected the FA and sterol profiles of the different fat sources used as ingredients (salmon muscle, sunflower oil and linseed).…”

Section: Discussionmentioning

confidence: 99%

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Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

et al. 2022

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The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

et al. 2022

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“…Also, an aftertaste was found, but a 25% replacement of salt with potassium chloride caused only nonsignificant changes. Nielsen et al [ 136 ] prepared and evaluated salmon pâtés with the addition of a natural mixture of mineral salt containing 30% of potassium (Saltwell ® ) and sodium chloride. The sodium content was reduced by 22%.…”

Section: Salt Content Reduction and Its Consequencesmentioning

confidence: 99%

Effect of Salt Content Reduction on Food Processing Technology

Rysová

Šmídová

2021

Foods

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Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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“…Mientras que Aydin et al (2020) emplearon 91,5 % de músculo picado de trucha, 8,1 % de mantequilla, 0,3 % de cebolla en polvo y 0,1 % pimienta negra en su formulación. En la formulación de un paté de salmón, Nielsen et al (2020) lograron reducir en un 22 % el contenido de sodio con el uso de una sal natural (mezcla de NaCl y KCl), obteniendo una calidad (microbiológica, fisicoquímica y sensorial) similar al producto original.…”

Section: Patéunclassified

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

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

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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.

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New formulation for producing salmon pâté with reduced sodium content

Cited by 13 publications

References 14 publications

Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

Effect of Salt Content Reduction on Food Processing Technology

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

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