Salt substitution in surimi seafood and its effects on instrumental quality attributes

LWT

Volumn 48, Issue 2, 2012, Pages 175-181

  Tahergorabi, Reza ^a   Beamer, Sarah K ^a   Matak, Kristen E ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Color; Food product development; Salt; Salt substitute; Surimi; Texture

Indexed keywords

COLOR; FOOD PRODUCTS; GELATION; GELS; MEATS; SAFETY ENGINEERING; SALTS; SODIUM; SODIUM CHLORIDE; TEXTURES;

CARDIO-VASCULAR DISEASE; MICROBIAL SAFETY; PROTEIN GELATIONS; QUALITY ATTRIBUTES; SALT SUBSTITUTES; SEAFOOD PRODUCTS; SURIMI; WATER ACTIVITY;

PHYSICOCHEMICAL PROPERTIES;

EID: 84861199388     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.004     Document Type: Article

References (50)

1. Aberoumand A. The effect of water activity on preservation quality of fish, a review article. World Journal of Fish and Marine Sciences 2010, 2(3):221-225.
2. Alino M., Grau R., Toldra F., Blesa E., Pagan J., Jose M., et al. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science 2010, 85:580-588.
3. Andres A., Cava R., Ventanas J., Thovar V., Ruiz J. Sensory characteristics of Iberian ham: influence of salt content and processing conditions. Meat Science 2004, 68:45-51.
4. Centers for Disease Control and Prevention Americans consume too much salt 2009, Available from, Accessed 07.03.11. http://www.cdc.gov/media/pressrel/2009/r090326.htm.
5. Chen Y.C., Jaczynski J. Gelation of protein recovered from whole Antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives. Journal of Agricultural and Food Chemistry 2007, 55:1814-1822.
6. Chen Y.C., Jaczynski J. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing by-products via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives. Journal of Agricultural and Food Chemistry 2007, 55:9079-9088.
7. Cheret R., Chapleau N., Delbarre-Ladrat C., Verrez-Bagnis V., Lamballerie M.D. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of Food Science 2005, 70:E477-E483.
8. Forte J.G., Miguel J.M., Miguel M.J., de Padua F., Rose G. Salt and blood pressure: a community trial. Journal of Human Hypertension 1989, 3:179-184.
9. Freud R.J., Wilson W.J. Design of experiments 1997, Academic Press, San Diego (CA).
10. Gelabert J., Gou P., Guerrero L., Arnau J. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Science 2003, 65:833-839.
11. Geleijnse J.M., Witteman J.C., Bak A.A., den Breeijen J.H., Grobbee D.E. Reduction in blood pressure with a low sodium, high potassium, high magnesium salt in older subjects with mild to moderate hypertension. British Medical Journal 1994, 309:436-440.
12. Gehring C.K., Gigliotti J.C., Moritz J.S., Tou J.C., Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish - a review. Food Chemistry 2011, 124(2):422-431.
13. 2 on texture and color of dry fermented sausages. Journal of Agricultural and Food Chemistry 1999, 47:873-877.
14. Gou P., Guerrero L., Gelabert J., Arnau J. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin. Meat Science 1995, 42:37-48.
15. Hand L.W., Terrell R.N., Smith G.C. Effects of chloride salts on physical, chemical and sensory properties of frankfurters. Journal of Food Science 1982, 47:1800-1802.
16. He F.J., MacGregor G.A. Effect of modest salt reduction on blood pressure: a meta analysis of randomized trial. Journal of Human Hypertension 2002, 16:761-770.
17. Ibanez C., Quintanilla L., Cid C., Astiasaran I., Bello J. Dry fermented sausages elaborated with Lactobacillus plantarum - Staphylococcus carnosus part I: effect of partial replacement of NaCl with KCl on the stability and the nitrosation process. Meat Science 1996, 44(4):227-234.
18. Ibanez C., Quintanilla L., Cid C., Astiasaran I., Bello J. Dry fermented sausages elaborated with Lactobacillus plantarum - Staphylococcus carnosus. Part II: effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes. Meat Science 1997, 46(3):277-284.
19. Ibanez C., Quintanilla L., Irigoyen A., Garcia-Jalon I., Cid C., Astiasaran I., et al. Partial replacement of NaCl with KCl in dry fermented sausages: influence on carbohydrate fermentation and the nitrosation process. Meat Science 1995, 40:45-53.
20. Intersalt Cooperative Research Group Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion. British Medical Journal 1988, 297:319-328.
21. Iseya Z., Sugiura S., Saeki H. Effect of curing with NaCl solution on drying characteristics of fish meat and its textural changes during drying. Fisheries Science 1998, 64(6):969-972.
22. Jaczynski J., Park J.W. Physicochemical changes in Alaska pollock surimi and surimi gel as affected by electron beam. Journal of Food Science 2004, 69:53-57.
23. Kang E.J., Hunt A.L., Park J.W. Effects of salinity on physicochemical properties of Alaska Pollock surimi after repeated freeze-thaw cycles. Journal of Food Science 2008, 73(5):C347-C355.
24. Kim B.Y., Park J.W., Yoon W.B. Rheology and texture properties of surimi gels. Surimi and surimi seafood 2005, 491-582. Taylor and Francis Group, Boca Raton (FL). 2nd ed. J.W. Park (Ed.).
25. Leak F.W., Kemp J.D., Fox J., Langlois D. Effects of boning time, mechanical tenderization and partial replacement of sodium chloride on the quality and microflora of boneless dry-cured ham. Journal of Food Science 1987, 52:263-266.
26. Lifton R.P. Molecular genetics of human blood pressure variation. Science 1996, 272:676-680.
27. Lin T.M., Park J.W. Extraction of proteins from Pacific whiting mince at various washing conditions. Journal of Food Science 1996, 61:432-438.
28. McGuire M., Beerman K.A. Nutritional sciences, from fundamentals to food 2007, Thomson Learning, Belmont (CA).
29. Martinez-Alvarez O., Borderias A.J., Gomez-Guillen M.C. Sodium replacement in the cod (Gadus morhua) muscle salting process. Food Chemistry 2005, 93:125-133.
30. National Fisheries Institute A manual of standard methods for measuring and specifying the properties of surimi 1991, National Fisheries Institute, Washington (D.C.).
31. Perez-Mateos M., Boyd L., Lanier T. Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage. Journal of Agricultural and Food Chemistry 2004, 52:7944-7949.
32. Poulter N.R., Khaw K.T., Hopwood B.E., Mugambi M., Peart W.S., Rose G., et al. The Kenyan law migration study: observation on the initiation of a rise in blood pressure. British Medical Journal 1990, 300:967-972.
33. Riera, J. B., Martinez, M. R., Salcedo, R. C., Juncosa, G. M., & Sellart, J. C. (1996). Process for producing a low sodium meat product. U.S. Patent and Trademark Office, patent number 5,534,279.
34. Ruiz J. Ingredients. Handbook of fermented meat and poultry 2007, 59-76. Blackwell Publishing, Iowa, USA. F. Toldra (Ed.).
35. Ruiz-Ramirez J., Arnau J., Serra X., Gou P. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles. Meat Science 2005, 70:579-587.
36. Ruusunen M., Puolanne E. Reducing sodium intake from meat products. Meat Science 2005, 70:531-541.
37. SAS Institute SAS/STAT guide for personal computers 2002, version 8.1, SAS Institute, Cary (NC).
38. Scientific Advisory Committee on Nutrition Salt and health 2003, The Stationary Office, Norwich, UK.
39. 2 treatments. Food Microstructure 1987, 6:199-207.
40. Stefansson G., Hultin H.O. On the solubility of cod muscle in water. Journal of Agricultural and Food Chemistry 1994, 42:2656-2664.
41. Suzuki T. Fish and krill protein: Processing technology 1981, Applied Science Publishers, London, UK.
42. Szczesniak A.S. Classification of textural characteristics. Journal of Food Science 1963, 28:385-389.
43. Tahergorabi R., Beamer S.K., Matak K.E., Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products. LWT-Food Science and Technology 2011, 44(4):896-903.
44. Taskaya L., Chen Y.C., Beamer S., Jaczynski J. Texture and color properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation. Journal of the Science of Food and Agriculture 2009, 89(2):349-358.
45. Taskaya L., Chen Y.C., Jaczynski J. Functional properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation. LWT-Food Science and Technology 2009, 42(6):1082-1089.
46. Taskaya L., Chen Y.C., Jaczynski J. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation. LWT-Food Science and Technology 2010, 43(3):401-408.
47. United States Department of Agriculture Dietary guidelines for Americans, 2010 2011, Available from, Accessed 08.02.12. http://health.gov/dietaryguidelines/2010.asp.
48. Vilhelmsson O. The state of enzyme biotechnology in the fish processing industry. Trends in Food Science and Technology 1997, 8:266-270.
49. World Health Organization World Health Report 2002. Reducing risks, promoting healthy life 2002, Geneva, Switzerland, Available at, Accessed 20.02.10. http://www.who.int/whr/2002.
50. Zanardi E., Ghidini S., Conter M., Ianieri A. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters. Meat Science 2010, 86:742-747.