Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

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dc.contributor.authorErol, Nida Demirtas
dc.contributor.authorErdem, Omer Alper
dc.contributor.authorCakli, Sukran
dc.contributor.authorYavuz, Arzu Burcu
dc.date.accessioned2021-05-03T20:28:00Z
dc.date.available2021-05-03T20:28:00Z
dc.date.issued2021
dc.departmentEge Üniversitesien_US
dc.description.abstractSeveral studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. in this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.en_US
dc.description.sponsorshipEge University Scientific Research Projects CoordinationEge University [13 B.IL 032]en_US
dc.description.sponsorshipThis study was supported by Ege University Scientific Research Projects Coordination [Grant number: 13 B.IL 032].en_US
dc.identifier.doi10.1016/j.lwt.2020.110476
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110476
dc.identifier.urihttps://hdl.handle.net/11454/69719
dc.identifier.volume137en_US
dc.identifier.wosWOS:000600557500101en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHealthen_US
dc.subjectNa and K saltsen_US
dc.subjectSalt replacementen_US
dc.subjectFunctional fooden_US
dc.subjectQualityen_US
dc.titleInfluence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)en_US
dc.typeArticleen_US

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