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Topic: Salt

Salt is vital for taste and preservation. Nofima studies how salt affects flavour, texture and health, and explores ways to reduce its use in food.

Results from research on salt

Simple measures for much better cod

New tools for increased bacterial control

Large variations between vegetarian burgers

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

Best quality achieved when cod are salted after rigor

Projects on salt

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

Temp-Intens

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

2022 - 2025

Thumbnail for Optimal salt reduction in smoked salmon

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

Thumbnail for TeRiFiQ

TeRiFiQ

2012 - 2015

Worth knowing

All you need to know about salting fish

Publications on salt

Salt Removal and Peptide Recovery by Crossflow Membrane Filtration of Calanus finmarchicus Hydrolysate

Purification, 2025
Academic article

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

European Food Research and Technology, 2024
Academic article

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

2023
Nofima’s reports

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

2023
Nofima’s reports

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

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

Associated Research Areas

Diet and health

Preservation
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