Optimal salt reduction in smoked salmon (OptiSalm) – Final report

Summary

It is a goal to reduce the salt (NaCl) content of a variety of foods including smoked fish products. The aim of this project has been to provide the industry with knowledge and documentation for their use of salt substitutes in the production of smoked salmon which meet requirements for taste, quality, shelf life and food safety. A knowledge status was developed on the use of salt substitutes and bacterial growth inhibiting organic acid salts in smoked salmon. Trial productions of smoked salmon were then carried out with selected salt substitutes and organic acid salts. Sensory, microbiological and physicochemical analyzes provided a basis for carrying out an industrial production of smoked salmon with selected salts. The results from the project show that tested salts have minor effect on the sensory profile of smoked salmon and do not alter bacterial growth (including Listeria) in salmon. Partly replacing NaCl with 30 % KCl does not alter bacterial growth (including Listeria) in salmon. The use of salts with bacterial inhibitory properties can contribute to increased microbiological quality and safety.