Creator/Principal investigator(s)
Tim Nielsen
- RISE Research Institutes of Sweden, Food and Agriculture
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
Subject area
HEALTH
(CESSDA Topic Classification)
Food Science
(The Swedish standard of fields of research 2011)
Principal organisation
Accessibility status
Homepage
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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
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
Language
English
Funding
European Commission — Ref. 773400
Subject area
HEALTH
(CESSDA Topic Classification)
Food Science
(The Swedish standard of fields of research 2011)
Associated documentation
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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Version 1
2020-12-21
https://doi.org/10.5878/22sm-3127
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Creator/Principal investigator(s)
Tim Nielsen
- RISE Research Institutes of Sweden, Food and Agriculture
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Numeric