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Reduction of the salt content in selected fish products by the use of salt substitutes
Project
Project code: 2819107516
Contract period: 01.10.2016
- 31.03.2018
Budget: 100,338 Euro
Purpose of research: Experimental development
High dietary sodium intake constitutes a relevant risk factor for high blood pressure. The aim of this project was to determine the effects of salt substitutes on the quality and safety of Matjes nordische Art and cold-smoked salmon. Commercial Matjes nordische Art (5% NaCl) and samples containing salt substitutes (2-3.25% NaCl) did not differ significantly (p<0.05) during storage under typical conditions with respect to aerobic and anaerobic mesophilic counts, organoleptic properties, texture, and color. Moreover, there were no significant differences in the growth potential of Listeria monocytogenes and in consumer acceptance. Likewise, sodium-reduced samples of cold-smoked salmon (1.5-2.25% NaCl) did not differ significantly from the reference product (3% NaCl) regarding aerobic and anaerobic mesophilic counts, odor, texture, and the growth of L. monocytogenes. Before a potential market launch, further product development in the company is necessary in order to meet product-specific quality and safety requirements.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
- Food Processing
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
