Determining the possible level of sodium chloride reduction in salted fish based on consumer assessment and studying the effect of salt-replacing nutritional supplements on product quality indicators

In salted fish, it is possible to reduce the sodium content, both by replacing ions with other macronutrients, and without using any substitute additives, based on consumer preferences. The present work presents a marketing study of salinity using the example of Atlantic herring, Baltic sprat and Atlantic salmon. As a result of tasting surveys, in which more than one hundred and thirty people took part, it has been found that fish with a mass fraction of sodium chloride of 1.7 % or more can be classified as salted fish, and the vast majority of respondents prefer salted fish with a mass fraction of salt 2.5–3.5 %. When carrying out work to replace sodium chloride with food additives, it is proposed to focus on the taste characteristics of salted fish with a mass fraction of salt of about 3 %. Potassium chloride, magnesium chloride, magnesium sulfate, calcium lactate, potassium bitartrate, glucose, glycine, monosodium glutamate (potassium) are considered as potential substitutes for sodium chloride and additives that compensate for the lack of a salty taste or mask a bitter aftertaste. Salts of glutamic acid have the most pronounced effect of smoothing the salty-bitter taste brought by potassium and magnesium chloride, magnesium sulfate. A decrease in water activity was noted when using chloride and potassium bitartrate, calcium lactate. In addition, potassium bitartrate and calcium lactate in acceptable dosages significantly reduce the active acidity of fish, which is an additional barrier factor in maintaining the quality of salted fish during storage. The results of this work can be used to further develop the technology of salted fish of increased consumer value with a low content of sodium chloride. At the same time, chloride and potassium bitatrate can possibly be potential salt substitutes from among those considered; and as additives masking a bitter taste, it is possible to use glutamates and glucose. 

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