Applicability of low sodium additives in sea food processing

Abstract

Food-grade additives enhance meat and fish quality before freezing by improving texture, colour, and safety. While sodium chloride has been a staple for flavour and preservation, concerns over hypertension have prompted the exploration of alternatives like potassium and calcium salts. Modern curing techniques have evolved from traditional methods, impacting shelf life and quality. Substituting sodium chloride with potassium chloride and sodium lactate shows promise, particularly in smoked and fermented products, though challenges persist for restructured items. Innovations like SODA-LO salt microspheres offer flavour enhancement while reducing sodium content. Balancing sodium intake is crucial for health, especially for athletes. Potassium, calcium, and magnesium can improve flavour and nutrition but must be consumed in moderation. Ongoing research is needed to optimize low-sodium strategies across various fish products, aligning with consumer demand for healthier options. Striking this balance supports public health initiatives aimed at reducing sodium consumption.