New formulation for producing salmon pâté with reduced sodium content

SND-ID: 2020-201-1. Version: 1. DOI: https://doi.org/10.5878/22sm-3127

Citation

Creator/Principal investigator(s)

Tim Nielsen - RISE Research Institutes of Sweden, Food and Agriculture orcid

Research principal

RISE Research Institutes of Sweden - Food and Agriculture rorId

Description

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

... Show more..
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) Show less..

Data contains personal data

No

Language

Method and outcome

Data format / data structure

Data collection
Geographic coverage
Administrative information

Responsible department/unit

Food and Agriculture

Funding

  • Funding agency: European Commission
  • Funding agency's reference number: 773400
Topic and keywords

Research area

Food science (Standard för svensk indelning av forskningsämnen 2011)

Health (CESSDA Topic Classification)

Keywords

Salt, Sodium, Health, Seafood

Publications

Nielsen, T., Mihnea, M., Båth, K., Cunha, S., Fereira, R., Fernandes, J., Gonçalves, A., Nunes, M., & Oliveira, H. (2020). New formulation for producing salmon pâté with reduced sodium content. Food and Chemical Toxicology, 143, Article 111546. https://doi.org/10.1016/j.fct.2020.111546
DOI: https://doi.org/10.1016/j.fct.2020.111546
URN: urn:nbn:se:ri:diva-45167

If you have published anything based on these data, please notify us with a reference to your publication(s). If you are responsible for the catalogue entry, you can update the metadata/data description in DORIS.

Published: 2020-12-21