Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. (October 2017)

• Record Type: Journal Article
• Authors: Rizo, Arantxa; Fuentes, Ana; Fernández-Segovia, Isabel; Barat, José M.
• Is Part Of: Journal of food engineering. Volume 211(2017)
• Page Start: 22
• Page End: 29
• Publication Date: 2017-10
• Subjects: Smoke flavouring -- Trout -- NaCl -- KCl -- Water vapour permeable bags -- Shelf life; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.04.031
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physico-chemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smoke-flavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month. Highlights: A novel reduced sodium smoke-flavoured trout product was obtained. 42% Na + reduction was achieved without affecting sensory traits. Replacing NaCl with KCl did not affect physico-chemical and sensory quality. The reduced sodium smoke-flavoured trout shelf life was around 30 days.