Partial sodium replacement in tilapia steak without loss of acceptability.
The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase. Polyphosphate (0.4%), condiment mixes-onion powder and garlic powder (2.5%), water (10.0%), transglutaminase (1.0%), and different types of salts (1.5%) were mixed with non-commercial sized fillets. Substitution of NaCl by KCl or MgCl2 (at 50% each) affected quality attributes and decreased (P < 0.05) consumer acceptability. The tri-salt steaks (KCl, MgCl2, and NaCl at 1:1:2 ratio) improved some attributes and increased (P < 0.05) acceptability and purchase intention. We conclude that potassium and magnesium chlorides are possible replacers of salt (NaCl) in restructured tilapia steaks and potentially decrease the risk factor for heart failure associated with high sodium consumption.
Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil marialuciaguerra@yahoo.com.br.
Maria Lúcia G
ML
Monteiro
Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil.
Eliane T
ET
Mársico
Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil.
Anna Carolina  V C S
AC
Canto
Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil.
Bruno R C
BR
Costa-Lima
Faculty of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Perú
César A
CA
Lázaro
Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil.
Adriano G
AG
Cruz
Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil.
Carlos A
CA
Conte-Júnior
D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D004039:Diet, Sodium-Restricted; D005524:Food Technology / Q000379:methods; D015636:Magnesium Chloride; D011189:Potassium Chloride; D017747:Seafood / Q000032:analysis*; D012677:Sensation; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013649:Taste; D017210:Tilapia
D017673:Sodium Chloride, Dietary; D015636:Magnesium Chloride; D011189:Potassium Chloride
Oreochromis niloticus; magnesium chloride; potassium chloride; salt reduction; sensory properties