Salt-reducing Effects of High-temperature Steaming on Pickled Salmon
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Abstract:
Reducing salt intake has become a commonly agreed upon key step in achieving a healthy diet. High-temperature steaming is a novel cooking method that is becoming more and more widely used. Cooking loss due to high temperature steaming was determined, and the ratio by which high temperature steaming reduced chloride levels in pickled salmon relative to cooking loss was calculated. A model was then established to simulate cooking loss-mediated salt reduction. Changes in salmon microstructure were also observed by SEM. These results demonstrate that cooking loss increases as cooking temperature and time increase. Moreover, cooking loss is the main factor affecting total chloride content reduction in the cooking process. For both cooking without steaming and cooking with steaming for 6 min, in the range of 180 ℃ to 220 ℃, the ln[-ln(1-P)]-lnt1 linear fitting results are consistent with a mathematical model of mass and heat transfer of porous media. Meanwhile, the salt reduction rate shows a good linear relationship with steaming time. When pickled salmon is heated at 220 ℃ for 18 min and steamed for 6 min, total chloride reduction reaches 26.44%. The SEM micrographs show that, as cooking temperature and time increase, the gaps between fibers decrease. At the same time, myointimal tissue is gradually destroyed, and fiber diameters decrease. Adding as teaming step can also accelerate the denaturation of fish proteins. To some extent, it slows down fiber contraction and decreases the mass transfer resistance of salt, making it easier to remove the salt.
