New formulation for producing salmon pâté with reduced sodium content
https://doi.org/10.5878/22sm-3127
Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80% of the sodium chloride with Saltwell®, resulted in a 22% reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.
The study was a part of the following Horizon 2020 project:
SEAFOODTOMORROW - Nutritious, safe and sustainable seafood for consumers of tomorrow (773400)
Data files
Data files
Documentation files
Documentation files
Citation and access
Citation and access
Method and outcome
Method and outcome
Administrative information
Administrative information
Topic and keywords
Topic and keywords
Relations
Relations
Publications
Publications
Metadata
Metadata
Version 1

RISE Research Institutes of Sweden