Abstract
SummaryFish consumption is an important part of a healthy and sustainable diet. However, smoked fish can provide significant amounts of salt (NaCl), which is inadequate considering that the reduction of its intake is a priority for public health authorities worldwide. The aim of this study was to develop smoked rainbow trout with reduced NaCl content without compromising its quality and safety. In Experiment I, optimal salting parameters (2% NaCl and 4 h) were selected. In Experiment II, different combinations of NaCl, KCl (with and without bitterness masking agent), or microencapsulated spices and aromatic plants were evaluated. In general, products prepared with different formulations showed similar microbiological and physicochemical characteristics. Nevertheless, the most desirable ratio of sodium/potassium and sensory scores was attributed to the formulations prepared with 50% NaCl + 50% KCl (with and without bitterness masking agent).
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