A survey among consumers has recently been carried out as part of the EU project TrueFood. The consumers gave their feedback on changes in the production methods for smoked salmon. One important change was to replace sodium chloride with potassium chloride, thereby reducing the salt content by 33%.
The salmon was also injection salted instead of the traditional dry salting method. Injection salted smoked salmon with less salt than usual was tested on 104 consumers and also described by Nofima Mat’s sensory panel.
The results showed that the “new” salt had no effect on the sensory properties of the salmon. The injection salting method, however, caused the salmon to have a somewhat less firm texture.
When the consumers were informed about the changes in production methods, this did not change their acceptance of the product or their willingness to pay for the smoked salmon.
The Directorate of Health recommends a maximum intake of 5g of common salt (NaCl) per day for a healthy adult. But our average consumption is actually 10g per day. So it is comforting to know that the researchers have managed to produce smoked salmon that is just as good, but healthier.
The aim of the TrueFood project is to investigate what traditional food means to people and to find out what attitudes and associations consumers have for traditional food. It has also been important to find out what innovations in traditional food consumers will accept before they no longer consider it to be traditional.