This study aimed to evaluate the physicochemical, microbiological, and sensory characteristics of spam-like products elaborated with tilapia mechanically separated meat (MSM), containing different substitution levels of sodium chloride (NaCl) by potassium chloride (KCl; 12.17%–60%) and submitted to different ultrasound times (5–60 min) and intensities (7.53–30.14 W/cm²). No changes (p > .05) were observed in moisture (72.31%), ash (13.22%), carbohydrate (9.28%), protein (4.92%), and lipid (0.47%). Reddishness, cohesiveness, and chewiness were improved, and water exudation was reduced by some treatment conditions, which were further evaluated for microbiological and sensory analysis. Spam-like product at 12.12 W/cm² for 48.85 min with 47.83% substitution of NaCl by KCl was microbiologically suitable (absence of Escherichia coli, Salmonella spp. in 25 g, coagulase positive Staphylococcus, and sulfite-reducing at 46°C Clostridium) and more accepted by consumers (global impression score of 7.85 ± 0.98). It makes the ultrasound-assisted emulsification for reduced-sodium tilapia MSM spam-like products a feasible alternative to increase fish consumption, improve the healthiness of spam-like products, and still contribute to reducing environmental impacts.

Practical applications

High sodium intake is an increasing concern for health regulatory agencies and consumers, who are increasingly health-conscious. Nevertheless, it is challenging to produce low-sodium meat products without changing their quality attributes, mainly the taste. High-intensity ultrasound could be helpful for this purpose; however, there is a need to establish the feasible parameters for industrial use concerning the reduced level of NaCl, ultrasound intensity, and exposure time. Our study demonstrated a strategy to produce reduced-sodium tilapia mechanically separated meat (MSM) spam-like products applying ultrasound at 12.12 W/cm² for 48.85 min and replacing 47.83% NaCl with KCl.