Food Chem Toxicol 2021 Jul 15;153:112262. Epub 2021 May 15.
Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal. Electronic address:
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. Read More