Salt substitution in surimi seafood and its effects on instrumental quality attributes

Abstract

A reduction of dietary sodium intake is one of the strategies to decrease the risk for diet-driven cardiovascular disease. Salt (NaCl) is added during processing of seafood to enhance protein gelation, and hence, texture and flavor as well as microbial safety. This study compared effects of salt substitute and salt on physicochemical properties of heat-set surimi gels. Salt or salt substitute at 0 (control), 0.17, 0.34, and 0.51 mol/L was added to surimi. Addition of salt and salt substitute at 0.17 and 0.34 mol/L enhanced (P < 0.05) gel texture. However, the enhancement was generally better with salt. Gel whiteness decreased (P < 0.05) for surimi with salt at 0.34 and 0.51 mol/L and salt substitute at 0.51 mol/L. Salt and salt substitute lowered (P < 0.05) lightness (L*) and generally reduced redness (a*) and yellowness (b*). Water activity of gels with salt and salt substitute was reduced (P < 0.05), indicating increased microbial safety. Salt substitute reduced (P < 0.05) sodium content in surimi gels. This study demonstrates that salt substitute and salt resulted in similar physicochemical properties of surimi gels, but gels with salt substitute had lower sodium content. Therefore, salt substitute can replace NaCl in low-sodium surimi seafood products.