Abstract
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers.
Highlights
The market of processed fish and shellfish is growing and is expected to continue to grow at a 4.4% compound annual growth rate (CAGR) through 2021–2025
Salting and smoking did not affect the processing yield, which ranged from 78–81%
The Total Viable Counts (TVC) in raw mackerel was 2.5 ± 0.4 log cfu/g while after salting and smoking, such counts decreased to 1.2–2.1 log cfu/g
Summary
The market of processed fish and shellfish is growing and is expected to continue to grow at a 4.4% compound annual growth rate (CAGR) through 2021–2025. In 2018, half of the consumption was reported for Germany (50,000 tonnes), the United Kingdom (35,000 tonnes) and France (21,000 tonnes). Another third of global consumption belonged to (in descending order) Poland, the Netherlands, Italy, Spain, Romania, Belgium, the. Non-smoked fresh mackerel is regarded as a good source of energy (180–210 kcal/100 g), digestible protein (18–24 g/100 g) and fat (11–14 g/100 g) [3,4]. It delivers a significant amount of omega-3 fatty acids (mainly docosahexaenoic acid), vitamins (e.g., vitamin D and B12 )
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