Reduction of sodium ions content in the marinated fish
1991
Pipek, P. | Nemcova, V. | Prokupkova, L. | Sojkova, S. (Vysoka Skola Chemickotechnologicka, Prague (CSFR))
The content of sodium chloride in the food has to be reduced because of its effect on blood hypertension. But it is necessary to ensure sufficient shelf-life and convenient technological properties. The shelf-life and quality of marinated fish were studied in samples where the salt content was reduced and also in samples where the sodium chloride was replaced by potassium chloride. During the sensory evaluation of marinated fish, the consumer panel preferred the samples with more delicate flavour and reduced salt content (order test). During the triangle test there were found no significant differences between the samples with only sodium chloride and those with 50 per cent replacement of sodium chloride by potassium chloride. During storage of marinated fish at a temperature of 4 degrees, shelf-life was not changed by the reduction of salt. During storage of these samples at the room temperature the total count of microorganisms rised in the samples with reduced salt addition sooner than in the samples with full salt addition (3.5 per cent). At all samples (up to 2 per cent) the total count of microorganisms was not higher than 100,000/g during limit 21 days. In the samples of marinated fish with the mayonnaise the total counts of microorganisms increased with the time of storage; this increase occurred sooner in the samples with reduced salt content. There was a great difference between the samples stored at the temperature of 4 degrees and those stored at the room temperature, so the latter temperature is not suitable for storage. A suitable solution for reduction of sodium ions is to replace them by potassium ions. The 50 per cent replacement neither shortened the shelf-life nor caused the flavour changes.
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