Salting dynamics for anchovy (Engraulis anchoita) with salt replacers
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: SALTED, ANCHOVY, REPLACER, KCl, SODIUM
Salted anchovy is a traditional heavy-salted food product consumed in the Mediterranean countries with high nutritional value due to high content in polyunsaturated fatty acids. It contains approximately between 14 and 15 % of NaCl as it is an essential ingredient in processed anchovy, contributing not only to the flavour and texture of this type of product but also to the microbiological stability.
However, changes in consumer life style, more concerned about the harmful effects of a high level of sodium in their diet, motivate the interest of food industry in reducing the amount of sodium chloride in food products.
Nowadays there are a number of approaches to reduce the sodium content in foods including the use of salt substitutes (mainly KCl) in combination with masking agents, the use of flavour enhancers and the optimization of the physical form of salt.
The aim of this work is to study the dynamic and effect of the penetration of salt substitutes in anchovy muscle during the curing period at pre-industrial scale in the textural and sensory properties compared to the traditionally salting process with NaCl.
The results obtained show that is it possible to develop a curing process with salts replacers for anchovy obtaining a reduction of 30-35% in the sodium content compared with the traditional product. From a sensorial and textural point of view, it is also possible to reduce de sodium content and obtain a product with organoleptical properties acceptable for consumers.
See the full pdf manuscript of the abstract.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
