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New formulation for producing salmon pâté with reduced sodium content
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-8796-9070
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0003-2606-9455
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-1315-0839
University of Porto, Portugal.
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2020 (English)In: Food and Chemical Toxicology, ISSN 0278-6915, E-ISSN 1873-6351, Vol. 143, article id 111546Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2020. Vol. 143, article id 111546
Keywords [en]
Sodium, potassium, pâté, reduction, salmon, salt, competing financial interests or personal relationships that could have appeared to, influence the work reported in this paper. The authors declare the following, financial interests/personal relationships which may be considered as potential, competing interests:
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Natural Sciences
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URN: urn:nbn:se:ri:diva-45167DOI: 10.1016/j.fct.2020.111546Scopus ID: 2-s2.0-85087761322OAI: oai:DiVA.org:ri-45167DiVA, id: diva2:1454290
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Available from: 2020-07-15 Created: 2020-07-15 Last updated: 2023-06-08Bibliographically approved

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Nielsen, TimMihnea, MihaelaBåth, Klara

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