Reducing Salt (Sodium) in Shrimp Marinades
Project no. 20614 · Status: Kapanmış · 2019
Summary
Due to the scientific studies and the literature, it was declared that salt consumption per capita in our country is three times higher than the amount which was being suggested by WHO (World Health Organization). The Ministry of Health, General Directorate of Primary Health Care, Food Safety Department Community Nutrition Division announced that the daily salt intake is found 18 g/day. This amount was determined from the study which was entitled as “Reducing the High Salt Intake in Turkey Program 2011-2015” and organized by the Republic of Turkey Ministry of Health. Too much salt intake increases the blood pressure. Cardiovascular diseases are the leading cause of death worldwide, and high blood pressure is a major risk factor. In some people, sodium increases blood pressure because it holds excess fluid in the body, creating an added burden on the heart. Too much sodium in the diet may also have other harmful health effects, including increased risk for stroke, heart failure, osteoporosis, and stomach cancer and kidney disease. Prevention of public health and prevention of the disease formation, multidisciplinary approach in our society is needed in order to reduce salt consumption gradually to the recommended levels. And necessity of the studies about reducing the salt intake has risen now days. In European and Northern American diets, an estimated 70-80% of sodium intake comes from processed or restaurant-prepared foods; 20% occurs naturally in foods; and a similar proportion is from discretionary use at home or at the table. In our country, too much sodium intake comes from processed traditional products (including pickle, brine, canned etc.), cheese and other processed foods and also too much salt added while cooking and also though salt which was added at the table. Several countries have their own national program for reducing salt intake, and the most successful are America, Great Britain, Finland and Japan. These successful policies are depending on the rigorous setting of progressively lower salt targets, which are adopted voluntarily by the food industry. Also labeling systems often are in place to inform consumers on sodium or salt levels in products. And to observation are still continues about the salt intake. Bread, meat ,cheese, ready to eat foods, soups, cereals, seafood, chips, snacks, meals in restaurants, sauces, favorers spices are the nutriments which has priority in EU(Anonyms 2011). Intensive salt contents are being used in ancuez, smoked fish and marination products in side of the commercial Turkish processed marine products. These products have marketing potential in national bazaars but mostly exported to the foreign countries. There have been too many methods to reduce the salt content. Reducing the salt content in meat products is a task that requires quite some efforts but today many different ways can be used. In the project, shrimp marinate was made. Marinades produced with different salt formulations; The effect of other salts formed to reduce sodium chloride on product quality was determined by the analysis given in the method section.