Sodium reduction in selected fish products by means of salt substitutes.

High dietary salt intake is a risk factor for hypertension and a public health challenge worldwide. The aim of this study was to evaluate the effects of salt substitutes on the safety and quality of selected fish products, i.e., Matjes nordische Art and cold-smoked salmon. Sodium chloride was replaced by various salt substitutes including potassium chloride, potassium lactate, and commercial salt substitutes. Fish samples were characterized comprehensively with regard to microbiological, physico-chemical, and sensory parameters. During storage for 4 weeks at 3 °C, the commercial reference product of Matjes nordische Art (5.2 g salt/100 g) and the sodium-reduced samples (2.7–3.7 g salt/100 g) did not differ significantly (p < 0.05) with regard to aerobic and anaerobic mesophilic counts, organoleptic properties, texture, color, and the growth of Listeria monocytogenes. Moreover, 61 consumers did not discriminate in liking between the reference product and the reformulated samples. During storage for 3 weeks at 6 °C, sodium-reduced samples of cold-smoked salmon (1.4–2.3 g salt/100 g) did not differ significantly from the reference product (2.9 g salt/100 g) with respect to aerobic and anaerobic mesophilic counts, odor, and the growth of L. monocytogenes (at 7 °C). This study indicates the scientific feasibility of a product reformulation of these fish products under laboratory conditions. Before a market launch of the reformulated fish products can be considered, product development trials under real-life conditions including long-term storage trials at retail level will be necessary to meet product-specific safety and quality requirements. [ABSTRACT FROM AUTHOR]