Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product
The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study i...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833523000527 |
| _version_ | 1797389407941033984 |
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| author | Passakorn Kingwascharapong Sasina Sanprasert Kanrawee Hunsakul Jaksuma Pongsetkul Watcharapong Wararam Saroat Rawdkuen |
| author_facet | Passakorn Kingwascharapong Sasina Sanprasert Kanrawee Hunsakul Jaksuma Pongsetkul Watcharapong Wararam Saroat Rawdkuen |
| author_sort | Passakorn Kingwascharapong |
| collection | DOAJ |
| description | The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers. |
| first_indexed | 2024-03-08T22:55:26Z |
| format | Article |
| id | doaj.art-57d7c97ee09243aab6394895406bcdb0 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-03-08T22:55:26Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-57d7c97ee09243aab6394895406bcdb02023-12-16T06:10:21ZengElsevierFuture Foods2666-83352023-12-018100266Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel productPassakorn Kingwascharapong0Sasina Sanprasert1Kanrawee Hunsakul2Jaksuma Pongsetkul3Watcharapong Wararam4Saroat Rawdkuen5Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Thailand; Corresponding author.Department of Fishery Products, Faculty of Fisheries, Kasetsart University, ThailandDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, ThailandDepartment of Environmental Science, Environmental Faculty, Kasetsart University, Bangkok, ThailandUnit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandThe excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers.http://www.sciencedirect.com/science/article/pii/S2666833523000527Smoked green musselReady-to-eat (RTE)Sodium substitutionLow sodiumReduced sodiumKCl |
| spellingShingle | Passakorn Kingwascharapong Sasina Sanprasert Kanrawee Hunsakul Jaksuma Pongsetkul Watcharapong Wararam Saroat Rawdkuen Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product Future Foods Smoked green mussel Ready-to-eat (RTE) Sodium substitution Low sodium Reduced sodium KCl |
| title | Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product |
| title_full | Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product |
| title_fullStr | Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product |
| title_full_unstemmed | Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product |
| title_short | Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product |
| title_sort | partial substitution of nacl with alternative salts kcl cacl2 and yeast extract in smoked green mussel product |
| topic | Smoked green mussel Ready-to-eat (RTE) Sodium substitution Low sodium Reduced sodium KCl |
| url | http://www.sciencedirect.com/science/article/pii/S2666833523000527 |
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