Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat

• Autor(a) principal: Santos, Elaine A. dos
• Data de Publicação: 2021
• Outros Autores: Morgano, Marcelo A., Ribeiro, Alline Emannuele C., Oliveira, Aryane R., Monteiro, Maria Lúcia G., Mársico, Eliane T., Caliari, Márcio, Soares Júnior, Manoel S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/447
• topic: Oreochromis niloticus; Fish by-product; Potassium chloride; Sodium chloride; Sodium replacement

This study aimed to evaluate the effect of five substitution levels (0%; 15%; 30%; 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the physical, chemical, technological, bacteriological and sensory qualities of cooked “spam-like” products formulated with mechanically separated tilapia meat (MTM). Substitution of NaCl by KCl increased the weight loss during cooking (between 6.65 and 17.55 g/100 g), fat exudation (between 0.64 and 2.91 g/100 g) and water exudation (between 3.32 and 5.91 g/100 g), and decreased hardness, springiness, cohesiveness and chewiness of the cooked “spam-like” products, representing evidence of the fundamental action of NaCl in the dissolution of myofibril proteins. All the samples were adequate for consumption considering their bacteriological aspects, and the treatments from 15% to 45% substitution showed greater sensory acceptance. The reduction of sodium between 1.05 and 9.2% by substituting NaCl with KCl made it possible to produce a “spam-like” product from MTM, allowing for exploiting this by-product. The product made with 15% substitution of NaCl by KCl was considered the best treatment concerning the technological characteristics, showing less fat and water exudation, less lipid oxidation and higher scores for sensory flavor and global impression.