Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
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Abstract

Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction approaches in reduced sodium seasoned green mussel, representing an additional opportunity for advancement in developing novel products in the seafood processing industry. Thus, this study aimed to develop a seasoned green mussel (Perna viridis) product with a reduced sodium content. The study consisted of two parts: The first part studied two types mussel seasonings (‘Pad-char’; PC and ‘Prik-Pao’; PP) with various sodium reduction levels (30, 70, or 100 %). The difference in taste profiles was confirmed using an electronic tongue technique and consumer acceptance trial. Green mussels seasoned with PC were preferred over those seasoned with PP. Green mussels seasoned with PC at a 30 % sodium reduction level (PC-30 %) received the second highest overall liking score, following the standard, and had a sodium content of 623.80 mg/100 g. Furthermore, PC-30 % was rich in other essential nutrients such as protein and vitamin A. The second aim was to study the shelf-life of the PC-30 % products with storage at 4 ± 1ºC for 12 days. During storage, the PC-30 % sample developed a tough texture, as indicated by higher hardness and chewiness values, along with increased pH and total volatile-based nitrogen. The microbial loads indicated that the shelf-life of the PC-30 % product stored at 4 ± 1ºC was 9 days. This suggests that reducing sodium in mussels through seasoning is feasible while maintaining acceptable sensory scores, but shelf-life challenges must be addressed before bringing these products to market.

采用隐形减钠法开发减钠调味绿贻贝(Perna viridis)
钠摄入量超过人体每日建议摄入量是一个全球性问题。开发新型低钠产品来解决这一问题具有挑战性。此外,有关在低钠调味青口贝中使用隐形减钠方法的研究很少,这为海产品加工业开发新型产品提供了额外的发展机会。因此,本研究旨在开发钠含量降低的调味青口贝(Perna viridis)产品。研究由两部分组成:第一部分研究了两种不同钠含量(30%、70% 或 100%)的青口调味料("Pad-char";PC 和 "Prik-Pao";PP)。使用电子舌技术和消费者接受度试验确认了口味的差异。用 PC 调味的青口贝比用 PP 调味的青口贝更受欢迎。使用钠含量降低 30% 的 PC(PC-30%)调味的青口贝获得了第二高的总体喜爱度评分,符合标准,钠含量为 623.80 毫克/100 克。在贮藏期间,PC-30 % 样品的质地变得坚硬,硬度和咀嚼度都有所提高,pH 值和挥发性总氮也有所上升。微生物载量表明,PC-30 % 产品在 4 ± 1ºC 下的保质期为 9 天。这表明,通过调味减少贻贝中的钠含量是可行的,同时还能保持可接受的感官评分,但在将这些产品推向市场之前,必须解决货架期方面的难题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
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