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Estratégias de Redução e/ou Substituição do teor de NaCl/Na em Conservas de Atum
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A conserva de peixe é um produto muito produzido em Portugal para exportação, mas também para consumo dos portugueses. O leque de peixes produzidos em conserva é muito variado, mas o atum está entre os mais populares. Várias espécies são capturadas e processadas, sendo a Katsuwonus pelamis uma das mais comuns no mercado atual. Este tipo de processamento integra alguns ingredientes, entre os quais o sal comum (NaCl). Vários estudos indicam uma correlação entre o consumo excessivo de sal e o surgimento de doenças cardiovasculares, entre outras, levando, inclusive a que a sua redução em matrizes alimentares se tornasse um objetivo da Organização Mundial da Saúde. Neste sentido, o foco deste trabalho de investigação foi i) desenvolver conservas de atum em óleo com um teor reduzido de NaCl/Na utilizando duas estratégias diferentes (50% e 100% de substituição de NaCl por cloreto de potássio (KCl) e hidrolisado proteico comercial, 50 mg/mL; numa salmoura a 7%); ii) avaliar o efeito dessas substituições nas propriedades físico-químicas e sensoriais das conservas; bem como iii) analisar a sua estabilidade e esterilidade para a comercialização dos produtos. Observou-se que as substituições de 50% e 100% de NaCl por KCl e hidrolisado proteico aparentam ser soluções eficazes para reduzir o teor de sódio permitindo, em ambos os casos, uma redução de cerca de 30% e 48%, respetivamente. Adicionalmente, foi possível aumentar o teor de potássio 43% e 79%, respetivamente, no caso das formulações com 50% e 100% de KCl. As conservas estavam estáveis e estéreis. De uma forma geral, as outras propriedades químicas, físicas e sensoriais avaliadas, bem como a aceitabilidade global dos protótipos de atum não foram afetados pelas formulações testadas.
Canned fish is a product widely produced in Portugal for export, but also for Portuguese consumption. The range of canned fish is very varied, but tuna is among the most popular. Several species are captured and processed, being Katsuwonus pelamis one of the most common on the current market. This type of processing integrates some ingredients including common salt (NaCl). Several studies indicate a correlation between excessive salt consumption and the diagnosis of cardiovascular diseases, among others, making its reduction in food matrices a goal of the World Health Organization. In this sense, the aim of this research work was i) to develop canned tuna in oil with a reduced NaCl/Na content using two different strategies (50% and 100% replacement of NaCl by potassium chloride (KCl) and commercial protein hydrolysate, 50 mg/mL; in a 7% brine; ii) evaluate the effect of these substitutions on the physicochemical and sensorial properties of the prototypes; as well as iii) analyse their stability and sterility for the commercialization of the products. It was observed that replacements of 50% and 100% of NaCl with KCl and protein hydrolysate appear to be effective solutions to reduce sodium content, allowing, in both cases, a reduction of around 30% and 48%, respectively. Additionally, it was possible to increase the potassium content by 43% and 79%, respectively in the case of formulations with 50% and 100% of KCl. The products were commercially stable and sterile. In general, the chemical, physical and sensory properties evaluated, as well as the overall acceptability of the tuna prototypes were not affected by the tested formulations.
Canned fish is a product widely produced in Portugal for export, but also for Portuguese consumption. The range of canned fish is very varied, but tuna is among the most popular. Several species are captured and processed, being Katsuwonus pelamis one of the most common on the current market. This type of processing integrates some ingredients including common salt (NaCl). Several studies indicate a correlation between excessive salt consumption and the diagnosis of cardiovascular diseases, among others, making its reduction in food matrices a goal of the World Health Organization. In this sense, the aim of this research work was i) to develop canned tuna in oil with a reduced NaCl/Na content using two different strategies (50% and 100% replacement of NaCl by potassium chloride (KCl) and commercial protein hydrolysate, 50 mg/mL; in a 7% brine; ii) evaluate the effect of these substitutions on the physicochemical and sensorial properties of the prototypes; as well as iii) analyse their stability and sterility for the commercialization of the products. It was observed that replacements of 50% and 100% of NaCl with KCl and protein hydrolysate appear to be effective solutions to reduce sodium content, allowing, in both cases, a reduction of around 30% and 48%, respectively. Additionally, it was possible to increase the potassium content by 43% and 79%, respectively in the case of formulations with 50% and 100% of KCl. The products were commercially stable and sterile. In general, the chemical, physical and sensory properties evaluated, as well as the overall acceptability of the tuna prototypes were not affected by the tested formulations.
Descrição
Palavras-chave
Cloreto de sódio (NaCl) Cloreto de potássio (KCl) Hidrolisado proteico de peixe Conserva de peixe Katsuwonus pelamis Qualidade