Strategies to reduce sodium levels in European seabass sausages

Abstract

Considering the increasing demand towards "ready-to-cook" processed seafood products, recognised as being potential contributors to high Na intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass (Dicentrarchus labrax) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% ME (oleoresins microcapsules ) (F1); (ii) 50% NaCl+50% KCl (F2); and (iii) only 50% NaCl (F3). The NaCl reduction mainly affected texture (hardness, chewiness, cohesiveness, gel strength and rupture force) and the salty flavour, resulting in softer and less salty sausages after processing. However, hardness differences faded after 5 weeks. It seems that some antioxidant protection was obtained in sausages formulated with oleoresins microcapsules. No or low growth of psychrotrophic and mesophilic bacteria was observed (≤2.40 log CFU/g). Decreasing NaCl content and/or partially replacing it (50%) by KCl or oleoresins microcapsules are effective solutions to reduce Na (30.9-36.3%) levels, while maintaining the chilled sausages quality for 5 weeks. The partial replacement of NaCl by KCl also allows obtaining a product richer in K (Na/K ratio=0.42), which ingestion will contribute for a cardiovascular protective effect.

The Development of Smoked Mackerel with Reduced Sodium Content

“…Therefore, the fish colour was not affected (in general) by the brine and formulation (NaCl replacement by KCl). Similar results were observed for Na-reduced smoked salmon and seabass sausage [14,41].…”

“…The texture analysis was carried out using a TA.XTplus analyser (Stable Micro Systems, Surrey, UK); the Texture Profile Analysis (TPA, double compression test) was performed using a 30 kg load cell and an aluminum compression plate of 75 mm diameter (P75). The highest part of both fillets (part 3a in Figure 2) was cut into 20 × 20 mm cubes (one per fillet), which were compressed twice by up to 60% of the original height (12-15 mm) at a constant speed of 1.00 mm/s [14]. The primary characteristics obtained included hardness (maximum force of the compression), springiness (distance of the height detected during the second compression divided by the original compression distance) and cohesiveness (area of work during the second compression divided by the area of work during the first compression).…”

“…However, only partial replacement of NaCl by KCl is advisable, mainly due to its weaker salty taste and higher bitterness compared with NaCl [13]. Several experimental studies using KCl in smoked fish can be found in the literature, but so far, no research has focused on smoked mackerel with reduced Na content [14,15]. Therefore, this study was aimed at the development and quality assessment of smoked chub mackerel with reduced NaCl/Na content.…”

The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat

“…However, the results indicated that juiciness decreased but not significantly. Similarly, Claus and Hunt [ 41 ] reported a decrease in juiciness due to the use of starch. This decrease in juiciness may have been due to the fact that TS bonded strongly with water and subsequently, caused the sausage to appear dry to panellists.…”

“…The scores provided by the taste panellists for saltiness were significantly ( p < 0.05) reduced with each treatment reduction in NaCl concentration. Estevez et al [ 41 ] also found that NaCl concentration directly influenced saltiness in seabass sausages. The fact that there were no sensory changes following the addition of KCl\TS suggests that when NaCl concentration was substituted with KCl, the concentration used may have been too low to have had an effect on the perceived saltiness of the sausages.…”