Partial sodium replacement in tilapia steak without loss of acceptability

Area of Science:

• Food Science
• Meat Science
• Sensory Analysis

Background:

• High sodium intake is linked to cardiovascular risks.
• Restructured meat products offer opportunities for sodium reduction.
• Microbial transglutaminase aids in meat restructuring.

Purpose of the Study:

• To assess physical and sensory properties of low-sodium tilapia steaks.
• To evaluate the impact of salt substitutes (KCl, MgCl2) on restructured tilapia.
• To determine consumer acceptability and purchase intention for modified tilapia steaks.

Main Methods:

• Tilapia fillets were restructured with microbial transglutaminase, polyphosphate, and seasonings.
• Sodium chloride (NaCl) was partially or fully substituted with potassium chloride (KCl) and magnesium chloride (MgCl2).
• Physical attributes, sensory characteristics, consumer acceptability, and purchase intention were evaluated.

Main Results:

• Partial substitution of NaCl with KCl or MgCl2 negatively impacted quality and consumer acceptance.
• A tri-salt combination (KCl, MgCl2, NaCl in a 1:1:2 ratio) enhanced certain attributes.
• The tri-salt formulation significantly increased consumer acceptability and purchase intention.

Conclusions:

• Potassium and magnesium chlorides can effectively replace NaCl in restructured tilapia steaks.
• This approach offers a strategy to reduce sodium content in processed fish products.
• Developing low-sodium options may mitigate health risks associated with high sodium consumption.