Publisher: Nofima AS
Number of pages: 14
International Standard Numbers:
Open Access: none
This report presents a summary of present knowledge on salt replacers with relevance for use in smoked salmon products. The report is part of the project “Methods for salt replacement in smoked salmon products” financed by FHF-Norwegian Seafood research Fund in the period 2020-2021. Criteria important for the selection and use of salt replacers are included with specific focus on product safety, quality and sensory aspects and other factors of relevance for the smoked salmon industry. Present knowledge indicates that high quality smoked salmon products fulfilling important criteria are possible to produce.