Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins

Abstract

Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The effect of sodium, potassium, and magnesium chlorides on extractability of proteins from fresh and frozen haddock muscle and minces was studied. Salting with KCl and MgCl2 instead of NaCl changed protein extractability. The highest solubility of the proteins was achieved using Na+. However, at low concentrations, extractability in K+ and Mg2+ is on the same level as Na+, showing that partial substitution of NaCl with KCl or MgCl2 is possible. Freezing affected the structure of tissue and protein properties, resulting in decreased amount of salt soluble proteins.