Effect of storage on the quality parameters of sea salt

Abstract

Table salt (sodium chloride) is one of the most commonly occurring compounds on Earth. Sea salt is produced by the evaporation of sea water. Because of its origin, this type of salt is distinguished by a natural content of iodine and other valuable minerals (lithium, magnesium, zinc and selenium). Sea salt has a more distinctive taste compared to table salt, so that smaller amounts thereof can be used and, owing to its relatively low sodium content, it is considered to be the healthiest type of salt. The natural sea salt crystals impede the packaging and storage processes and also its dissolution during the technological process or during the food preparation by consumers in domestic conditions. Thus, the objective of the research study was to assess the effect of storage on the quality parameters of crystalline (commercial) and finely ground sea salt. The research material consisted of 6 sea salt samples, which were assessed in a crystalline (CH) and ground (RH) forms immediately after purchase and after 12 months of storage – crystalline (CP) and ground (RP) sea salt samples. The quality assessment of the sea salt samples was made on the basis of the following: water content and water activity, colour assessment, determination of loose (bulk) and tapped density, and static and kinetic angle of repose measured. On the basis of the analyses performed, statistically significant differences were found between the crystalline and ground salt samples taken from the purchased and stored packets; those differences were found in the L* colour parameter (brightness), the value of the Hausner ratio, and the values of the static and kinetic angle of repose. The performed quality assessment of the stored ground sea salt samples might constitute potential recommendations for both the consumers and the food technologists in various branches of the food industry.