Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

Abstract

The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers.