Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to develop smoked salmon with a reduced Na content. Sodium chloride (NaCl) was replaced by potassium chloride (KCl) at 25% and 50% (molar replacement) and studied in combination with two smoking procedures (natural wood and liquid smoke) as well as two smoking temperatures (18-19 °C or 56 °C). Smoked salmon samples were characterized by physicochemical, sensory and microbiological analyses. No major differences were observed regarding physicochemical properties in the studied treatments. Smoked samples with 50% of NaCl replaced by KCl were slightly more bitter than those with 25% whereas samples with 25% of replacement did not show differences to those with non-reduced Na content (5 g of added NaCl per 100 g of salmon). Molar Na:K ratio decreased from 4,3 in controls to 1,4 and 0,6 in samples with a NaCl reduction level of 25% and 50% respectively. Microbiological assessment indicates that 2-week shelf-life would be appropriate and safe in terms of accomplishment of the EU regulation, taking into account foreseeable storage temperatures (up to 8 °C). Thus, it is possible to achieve a reduction of 25–50% of NaCl in smoked salmon by replacing NaCl by KCl and considerer this product as a “source” of K.

钠（Na）摄入过多与高血压和心血管疾病有关。因此，减少钠盐是全球范围内的公共卫生挑战。这项研究的目的是开发一种烟熏三文鱼，其Na含量降低。分别用25％和50％的氯化钾（KCl）代替氯化钠（NaCl）（摩尔替代），并结合两种吸烟程序（天然木材和液体烟雾）以及两种吸烟温度（18-19°C）进行研究或56°C）。通过理化，感官和微生物学分析对熏制鲑鱼样品进行了表征。在所研究的处理中，未观察到有关理化性质的主要差异。用KCl代替50％NaCl的熏制样品比用25％NaCl熏制的样品苦得多，而代替25％NaCl的样品与未减少Na含量的样品没有差异（每100克三文鱼5克添加的NaCl） 。NaCl摩尔比从对照组的4,3降低到NaCl降低水平分别为25％和50％的样品中的1,4和0.6。微生物学评估表明，考虑到可预见的存储温度（最高8°C），按照欧盟法规的要求，2周的保质期是适当且安全的。因此，通过用KCl代替NaCl并将该产品视为K的“来源”，可以减少烟熏鲑鱼中NaCl的25–50％。在NaCl还原水平分别为25％和50％的样品中为6。微生物学评估表明，考虑到可预见的存储温度（最高8°C），按照欧盟法规的要求，2周的保质期是适当且安全的。因此，通过用KCl代替NaCl并将该产品视为K的“来源”，可以减少烟熏鲑鱼中NaCl的25–50％。在NaCl还原水平分别为25％和50％的样品中为6。微生物学评估表明，考虑到可预见的储存温度（最高8°C），按照欧盟法规的要求，2周的货架期将是适当且安全的。因此，通过用KCl代替NaCl并将该产品视为K的“来源”，可以减少烟熏鲑鱼中NaCl的25–50％。