RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden.
RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden.
Food Chem Toxicol. 2020 Sep;143:111546. doi: 10.1016/j.fct.2020.111546. Epub 2020 Jul 5.
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.
减少盐的摄入，特别是减少钠的摄入，是改善公众健康的最有效方法之一。本研究旨在探究一种生产低钠三文鱼酱的新型配方。采用微生物学、感官和化学分析的方法对三种不同钠浓度的三文鱼酱进行了评估。盐井 ® 是一种天然盐，含有氯化钠和氯化钾的混合物，用于替代配方中部分的氯化钠（食盐）。用盐井 ® 替代 80%的氯化钠，可使钠含量降低 22%，而不会影响微生物的活性。经过训练的感官小组在 12 个感官属性中观察到了三个属性（质地均匀、咸度、罐头鱼味）的细微差异。然而，这些差异仅具有微弱的显著性。盐井 ® 是替代氯化钠的一种可行选择，可以生产低钠海鲜产品，而不会影响质量和安全性。
