Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80% of the sodium chloride with Saltwell®, resulted in a 22% reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.

减少盐（特别是钠）的消耗是改善公众健康的最有效方法之一。研究了一种生产钠含量降低的鲑鱼酱的新颖配方。使用微生物学，感官和化学分析法评估了三种不同钠浓度的鲑鱼酱。Saltwell®是一种含有氯化钠和氯化钾混合物的天然盐，用于单独替代配方中的氯化钠（食用盐）。用Saltwell®代替80％的氯化钠，可使钠减少22％，而不会影响微生物活性。训练有素的感官小组在所评估的12种感官属性中有3种（连贯的质地，咸味，鱼罐头风味）存在细微差异。但是，这些差异仅是微弱的。