The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl).
|Time:||1. January 2020 – 30. June 2021|
|Financed by:||The Norwegian Seafood Research Fund - FHF and Lerøy ASA|
|Commissioner:||The Norwegian Seafood Research Fund - FHF|
|In cooperation with:||Lerøy ASA, Sjømat Norge and a referee group from the salmon industry|
The current project will provide knowledge and documentation important for the salmon industry for their production of smoked salmon with reduced levels of Na while maintaining or improving the quality and microbial food safety aspects of such products.