New formulation for producing salmon pâté with reduced sodium content

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).