Topic: Salt

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Results

12. Feb 2020

New knowledge about the importance of salt in saltfish and clipfish production

29. Oct 2018

Best quality achieved when cod are salted after rigor

Projects

Temp-Intens

Life cycle study of Atlantic salmon with temperature and salinity as critical test variables

2022 - 2025

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

TeRiFiQ

2012 - 2015

Worth knowing

All you need to know about salting fish

Publications

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

European Food Research and Technology, 2024

Academic article

Salt content in herring – How the salt content in herring changes during capture and catch handling

2023

Nofima’s reports

Saltinnhold i sild – Hvordan saltinnholdet i sild endres under fangst og fangsthåndtering

2023

Nofima’s reports

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure – Immersion in Cold Water and Cooking

Journal of Aquatic Food Product Technology, 2022

Academic article

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon

Journal of Food Science, 2004

Academic article

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Journal of Food Engineering, 2022

Academic article

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

PLOS ONE, 2021

Academic article

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

2021

Nofima’s reports

Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes

2021

Nofima’s reports

Desalting of tails and loins of dried salt-cured saith by cooking

2020

Nofima’s reports

Topic: Salt

Results

New knowledge about the importance of salt in saltfish and clipfish production

Best quality achieved when cod are salted after rigor

Projects

Life cycle study of Atlantic salmon with temperature and salinity as critical test variables

Optimal salt reduction in smoked salmon

TeRiFiQ

Worth knowing

All you need to know about salting fish

Publications

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Salt content in herring – How the salt content in herring changes during capture and catch handling

Saltinnhold i sild – Hvordan saltinnholdet i sild endres under fangst og fangsthåndtering

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure – Immersion in Cold Water and Cooking

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

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

Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes

Desalting of tails and loins of dried salt-cured saith by cooking

Associated Research Areas

Diet and health

Preservation