Sodium reduction strategies for canned fish

• NaCl was partially or fully replaced by KCl, ME, or FPH in canned fish products. • Sodium reductions up to 49% enabled the “reduced in sodium” claim. • KCl-containing formulations increased potassium content by 39–79%. • Total NaCl replacement by KCl or FPH decreased overall liking or juiciness in tuna. • NaCl substitutions up to 50% maintained canned product quality and/or acceptance. Excessive sodium (Na) intake is a growing global public health concern, prompting the food industry to seek effective Na reduction strategies that preserve product quality and consumer acceptance. This work evaluated the effect of partial and/or total replacement of sodium chloride (NaCl) (still present at high levels in canned fish products) by potassium chloride (KCl), microencapsulated spices and aromatic plants extract (ME), or fish protein hydrolysate (FPH) on the stability, sterility, physicochemical and sensory properties, and overall liking of canned Atlantic horse mackerel (AHM) and Skipjack tuna (SJT), tested as independent product models, precluding cross-species generalization. Jars/cans were prepared using different brine formulations (including controls, 100% NaCl): 50% NaCl + 50% KCl, 50% NaCl + 50% ME; 0% NaCl + 100% KCl; 50% NaCl + 50% FPH; and 0% NaCl + 100% FPH. After cooling, jars/cans were stored at room temperature (1 month) and analysed. All products were stable and sterile. Generally, NaCl replacement did not affect proximate composition (except ash content, which was reduced in FPH-containing SJT formulations), energy value, or most sensory properties (e.g., colour and texture). Sodium reductions of 26–49% were achieved, allowing all products to be labelled as “reduced in Na”. KCl formulations led to relevant potassium increases (39-79%). Based on TVB-N, pH, and/or TBARS values, products were considered of good quality. Total NaCl replacement by KCl or FPH reduced overall liking or juiciness of canned SJT, respectively. Therefore, partial NaCl substitutions by KCl, ME, or FPH are promising strategies for reducing Na while preserving quality and/or acceptance of the canned fish products.