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- W318976186 abstract "Fish and shellfish have been acknowledged for being high protein, low calorie foods rich in essential polyunsaturated fatty acids. They are also considered a valuable source of minerals and vitamins. However, they are quite perishable, mainly due to their intrinsic composition and habitat. This fact has contributed to the development and improvement of seafood preserving methods. Drying in the sun and with wood smoke were possibly the first methods for preserving fish products. The use of salt is another of the oldest methods for fish preservation since human beings living in the coastal areas soon recognized salt helped to delay the deterioration. Salt is still used for seafood preservation, mainly in developing countries, although the majority of salted fish and shellfish products are lightly salted and for preservation, other hurdles are used as well. Moreover, based on the scientific information, the seafood industry and consumers have become more aware of the relationship between sodium and hypertension and therefore, in many countries, the demand for a variety of low-salt seafood products has increased. Nevertheless, salt continues to have a definitive role in fish processing, storage stability and flavor acceptability in addition to the function in the preparation of ready-to-cook or ready-to-eat seafood products, being necessary to define strategies to allow the reduction of salt intake. This chapter discusses the functions of salt in seafood products and some strategies to reduce the present levels. It also presents the role of all stakeholders to reduce salt content and some recommendations to achieve such goals." @default.
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- W318976186 date "2007-01-01" @default.
- W318976186 modified "2023-10-17" @default.
- W318976186 title "Reducing salt in seafood products" @default.
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