New formulation for producing salmon pâté with reduced sodium content

Creator/Principal investigator(s)

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

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

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Subject area

Keywords

Responsible department/unit

RISE Research Institutes of Sweden, Food and Agriculture

Creator/Principal investigator(s)

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

Identifiers

SND-ID: 2020-201

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..

Language

English

Funding

European Commission — Ref. 773400

Subject area

Keywords

Contact for questions about the data

Tim Nielsen

Associated documentation

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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

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New formulation for producing salmon pâté with reduced sodium content

Suggested citation

Tim Nielsen. RISE Research Institutes of Sweden, Food and Agriculture (2020). <em>New formulation for producing salmon pâté with reduced sodium content</em>. Swedish National Data Service. Version 1. <a href="https://doi.org/10.5878/22sm-3127">https://doi.org/10.5878/22sm-3127</a>

Creator/Principal investigator(s)

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

Data format / data structure

Numeric

Published: 2020-12-21