Acronym NA
Category
Seafood Processing
Title Reduction of the salt content in selected fish products by the use of salt substitutes Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator NA Coordinator email NA
Coordinator institution
MRI - Max Rubner-Institut - Federal Research Institute of Nutrition and Food (Germany)
Institutions involved
NA
Start year 2016 End year 2018 Funding (€) € 100,338 Website https://fisaonline.de/en/find-projects/details/?tx_fisaresearch_projects%5Bp_id%5D=9367&tx_fisaresearch_projects%5Baction%5D=projectDetails&tx_fisaresearch_projects%5Bcontroller%5D=Projects&cHash=64d0dbd3c0342360c73a9eb30f67d341 Summary Many people suffer from hypertension or cardiovascular diseases caused by the high sodium content in processed foods. The World Health Organization recommends a maximum daily intake of 2 g of sodium (=5 grams of salt) for adults. But throughout Europe, the intake is significantly higher (8-12 g salt). Salt is not only used as a flavor component in the processing of fishery products, but it makes also an essential contribution to changes in texture and to controlling of microorganisms. The planned project is a matter of applied research. In selected products salt contents should be reduced and replaced by substances with equivalent effect. The primary aim of this project is to reduce diet-related diseases and to protect preventively consumer health. The sodium reduced fish products must represent healthy and hygienically safe foods of high quality. A marinade (Bismarck herring), an anchose (matie Nordic kind) and a smoked fish (cold-smoked salmon) with a low sodium chloride content will be prepared - by reducing the salt content, - by a partial replacement of sodium chloride with potassium salts and - by using commercially available salt substitutes. The salt-reduced products are characterized by sensory, microbiological and analytical methods. The length of time for which the commercially packaged fish products may be kept will be tested in a storage test.
Keywords
Food safety;
Food quality;
Fish products;
Herring;
Human health;
Salmon;
Fish;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
