@article{e576b239c2364aafb553369018221057,
title = "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 sodium (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 the texture and the salty taste, resulting in softer and perceived as less salty sausages after processing. However, hardness differences disappeared after 5 weeks. It seems that an 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 seem to be suitable 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 (997.2 mg/100 g), which ingestion may contribute for a cardiovascular protective effect.",
keywords = "European seabass, Oleoresins microcapsules, Potassium chloride (KCl), Sausages' quality, Sodium (Na), Sodium chloride (NaCl)",
author = "Anabel Est{\'e}vez and Carolina Camacho and Tatiana Correia and Vera Barbosa and Ant{\'o}nio Marques and Helena Louren{\c c}o and Carmo Serrano and Margarida Sapata and Duarte, {Maria Paula} and Carla Pires and Amparo Gon{\c c}alves and Nunes, {Maria Leonor} and Helena Oliveira",
note = "Funding Information: This research was supported by European and national funds through the SEAFOODTOMORROW (European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400), SmoKlean (Mar 2020 FEAMP-0025) and Saltreduction (where oleoresins microcapsules were developed) projects as well as Foundation for Science and Technology (projects: UIDB/04077/2020, UIDB/04423/2020 and UIDP/04423/2020). The authors also thank to Margarida Muro, Ana Isabel Fernandes and Carlos Cardoso (IPMA, I.P.) for their support in the development of the experimental work, and Cristina Roseiro (INIAV, I.P.) for supporting the use of the water activity meter. This output reflects the views only of the authors, and the European Union cannot be held responsible for any use that may be made of the information contained therein. Funding Information: This research was supported by European and national funds through the SEAFOOD TOMORROW ( European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400 ), SmoKlean (Mar 2020 FEAMP-0025) and Saltreduction (where oleoresins microcapsules were developed) projects as well as Foundation for Science and Technology (projects: UIDB/04077/2020 , UIDB/04423/2020 and UIDP/04423/2020 ). The authors also thank to Margarida Muro, Ana Isabel Fernandes and Carlos Cardoso (IPMA, I.P.) for their support in the development of the experimental work, and Cristina Roseiro (INIAV, I.P.) for supporting the use of the water activity meter. This output reflects the views only of the authors, and the European Union cannot be held responsible for any use that may be made of the information contained therein. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
month = jul,
doi = "10.1016/j.fct.2021.112262",
language = "English",
volume = "153",
journal = "Food and Chemical Toxicology",
issn = "0278-6915",
publisher = "Elsevier Science B.V., Amsterdam.",
}