کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6405262 | 1330915 | 2012 | 7 صفحه PDF | دانلود رایگان |
A reduction of dietary sodium intake is one of the strategies to decrease the risk for diet-driven cardiovascular disease. Salt (NaCl) is added during processing of seafood to enhance protein gelation, and hence, texture and flavor as well as microbial safety. This study compared effects of salt substitute and salt on physicochemical properties of heat-set surimi gels. Salt or salt substitute at 0 (control), 0.17, 0.34, and 0.51Â mol/L was added to surimi. Addition of salt and salt substitute at 0.17 and 0.34Â mol/L enhanced (PÂ <Â 0.05) gel texture. However, the enhancement was generally better with salt. Gel whiteness decreased (PÂ <Â 0.05) for surimi with salt at 0.34 and 0.51Â mol/L and salt substitute at 0.51Â mol/L. Salt and salt substitute lowered (PÂ <Â 0.05) lightness (L*) and generally reduced redness (a*) and yellowness (b*). Water activity of gels with salt and salt substitute was reduced (PÂ <Â 0.05), indicating increased microbial safety. Salt substitute reduced (PÂ <Â 0.05) sodium content in surimi gels. This study demonstrates that salt substitute and salt resulted in similar physicochemical properties of surimi gels, but gels with salt substitute had lower sodium content. Therefore, salt substitute can replace NaCl in low-sodium surimi seafood products.
Journal: LWT - Food Science and Technology - Volume 48, Issue 2, October 2012, Pages 175-181