Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve p... more 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 or shelf-life. 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 weakly significant, and it is unlikely that consumers would identify these characteristics as unpalatable: evaluators in the trained sensory panel are much more sensitive to subtle differences in the products. Response to Reviewers: See detailed response to reviewers.
Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve p... more 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 or shelf-life. 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 weakly significant, and it is unlikely that consumers would identify these characteristics as unpalatable: evaluators in the trained sensory panel are much more sensitive to subtle differences in the products. Response to Reviewers: See detailed response to reviewers.
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