Sub objectives:
- To measure effects of reducing salt content on the food matrix structure in relation to food quality emphasizing texture and sensorial properties.
- To develop methods for shelf-life prediction in products with reduced salt and strategies (e.g. hurdle technology, salt substitutes) to maintain food shelf-life.
- To identify industrial process and technological changes needed to ensure acceptable quality and shelf-life of low-salt products.
- To develop decision models to facilitate optimal choice of profitable production technology.
- Knowledge based production of second generation low salt products.
The main focus in this project is to address and solve the main technological and economical challenges related to texture and shelf life of fish and meat products with reduced salt levels, in order to meet health recommendations from the authorities and to secure important consumer benefits.
