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Identificação das melhores estratégias para redução e/ou substituição do teor de NaCl/Na em conservas de peixe
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O elevado consumo de sal é um problema crescente de saúde pública na maioria dos países do mundo. Vários estudos têm demonstrado que este consumo excessivo pode provocar hipertensão arterial um dos principais fatores de risco para doenças cardiovasculares e cerebrovasculares, como o acidente vascular cerebral e enfarte agudo do miocárdio). Esta problemática aliada ao elevado e/ou crescente consumo de pescado em todo o mundo, com destaque para Portugal (maior consumidor da União Europeia), levanta a necessidade de desenvolver produtos deste género com baixo teor de cloreto de sódio (NaCl) e sódio (Na) na sua composição. O objetivo deste trabalho de investigação prendeu-se com esta questão, através do desenvolvimento de conservas de carapau-branco do Atlântico (Trachurus trachurus) em azeite com um teor reduzido de NaCl/Na utilizando diferentes estratégias (50% de substituição molar de NaCl por cloreto de potássio (KCl) e 50% de substituição molar de NaCl por 50% de microcápsulas de oleorresinas com KCl a 3%; numa salmoura a 14%) sem comprometer o valor nutricional deste produto e sem alterar as características organoléticas do produto. Pretendeu-se assim avaliar o efeito dessa substituição nas propriedades físico-químicas e sensoriais das conservas de carapau armazenadas durante aproximadamente um mês a 20 e 40 ºC (para simular um envelhecimento de quatro meses), bem como, analisar a sua estabilidade e esterilidade para a comercialização do produto. No geral, os resultados obtidos demonstraram que a formulação e o envelhecimento acelerado não afetaram a estabilidade, esterilidade, a composição química aproximada, nem as propriedades sensoriais (avaliadas por um painel ou instrumentalmente) das conservas de carapau-branco do Atlântico preparadas com azeite. Deste modo, a substituição parcial de NaCl por KCl ou microcápsulas de oleorresinas parece ser muito promissora para reduzir o teor de Na (43%) e também para aumentar o consumo de K (55,8% na formulação com KCl). Este aumento de potássio (K) tem um efeito cardiovascular protetor reduzindo a pressão arterial.
High salt consumption is a growing public health problem in most countries around the world. Several studies have shown that this excessive consumption can lead to high blood pressure (one of the main risk factors for cardiovascular and cerebrovascular diseases, such as stroke and acute myocardial infarction). This problem, combined with the high and/or growing consumption of fish throughout the world, especially in Portugal (the largest consumer in the European Union), raises the need to develop products of this kind with a low content of sodium chloride (NaCl) and sodium (Na) in their composition. The aim of this research was to address this issue by developing canned Atlantic white horse mackerel (Trachurus trachurus) in olive oil with a reduced NaCl/Na content using different strategies (50% molar substitution of NaCl with potassium chloride (KCl) and 50% molar substitution of NaCl by 50% oleoresin microcapsules with 3% KCl; in a 14% brine) without compromising the nutritional value of this product and without altering the organoleptic characteristics of the product. The aim was to evaluate the effect of this substitution on the physicochemical and sensory properties of canned horse mackerel stored for approximately one month at 20 and 40 ºC (to simulate four months' aging), as well as to analyze its stability and sterility for marketing the product. Overall, the results obtained showed that the formulation and accelerated ageing did not affect the stability, sterility, approximate chemical composition or sensory properties (assessed by a panel or instrumentally) of canned Atlantic white horse mackerel prepared with olive oil. Thus, the partial replacement of NaCl with KCl or oleoresin microcapsules seems to be very promising for reducing the Na content (43%) and for increasing K consumption (55.8% in the KCl formulation). This increase in potassium (K) has a protective cardiovascular effect by reducing blood pressure.
High salt consumption is a growing public health problem in most countries around the world. Several studies have shown that this excessive consumption can lead to high blood pressure (one of the main risk factors for cardiovascular and cerebrovascular diseases, such as stroke and acute myocardial infarction). This problem, combined with the high and/or growing consumption of fish throughout the world, especially in Portugal (the largest consumer in the European Union), raises the need to develop products of this kind with a low content of sodium chloride (NaCl) and sodium (Na) in their composition. The aim of this research was to address this issue by developing canned Atlantic white horse mackerel (Trachurus trachurus) in olive oil with a reduced NaCl/Na content using different strategies (50% molar substitution of NaCl with potassium chloride (KCl) and 50% molar substitution of NaCl by 50% oleoresin microcapsules with 3% KCl; in a 14% brine) without compromising the nutritional value of this product and without altering the organoleptic characteristics of the product. The aim was to evaluate the effect of this substitution on the physicochemical and sensory properties of canned horse mackerel stored for approximately one month at 20 and 40 ºC (to simulate four months' aging), as well as to analyze its stability and sterility for marketing the product. Overall, the results obtained showed that the formulation and accelerated ageing did not affect the stability, sterility, approximate chemical composition or sensory properties (assessed by a panel or instrumentally) of canned Atlantic white horse mackerel prepared with olive oil. Thus, the partial replacement of NaCl with KCl or oleoresin microcapsules seems to be very promising for reducing the Na content (43%) and for increasing K consumption (55.8% in the KCl formulation). This increase in potassium (K) has a protective cardiovascular effect by reducing blood pressure.
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Palavras-chave
Cloreto de sódio (NaCl) Cloreto de potássio (KCl) Microcápsulas de oleorresinas Trachurus-trachurus Produto pronto a consumir Qualidade nutricional