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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

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

Worth knowing

All you need to know about salting fish

Publications

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

Associated Research Areas

Diet and health

Preservation