A5101769494- Sodium Intake and Health
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Aquaculture disease management and microbiota
- Food Industry and Aquatic Biology
- Aquaculture Nutrition and Growth
- Marine Bivalve and Aquaculture Studies
Portuguese Sea and Atmosphere Institute
2022-2023
Instituto Politécnico de Lisboa
2022-2023
University of Lisbon
2022-2023
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was develop safe, healthy and attractive chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% 10%) were used different ratios potassium chloride (KCl). In each brine, 0%, 25%, 50% 75% replaced KCl, resulting in 1.3, 1.1, 0.9 0.6 brine), 2.6, 2.0, 1.2 0.8 (10% brine) per 100 respectively. Similar...
Summary Fish consumption is an important part of a healthy and sustainable diet. However, smoked fish can provide significant amounts salt (NaCl), which inadequate considering that the reduction its intake priority for public health authorities worldwide. The aim this study was to develop rainbow trout with reduced NaCl content without compromising quality safety. In Experiment I, optimal salting parameters (2% 4 h) were selected. II, different combinations NaCl, KCl (with bitterness masking...