All aktivitet i prosjektet er avsluttet med unntak av Kirsti Greiffs PhD-arbeid. Avhandligen skal etter planen leveres juni 2015. Den første artikkelen er godkjent, artikkel nr to sendes inn ila august. Artikkel nummer tre og fire skal sendes inn til vitenskapelige tidsskrift i løpet av høsten. I 2015 skal innledningen til avhandlingen skrives.
Todays daily salt intake is three times the needed amount. Public health and regulatory authorities are recommending lowering the intake by 50% within 2010 (from 10 g to 5 g salt per day). In Europe 75% of the total salt intake comes from processed foods. The challenge for the industry is that no other additive can compete with the excellent functions of salt in meat and fish products with respect to processability, flavour, texture and preservative effect.
The main focus in this project is to address an d 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 authorities and to secure important consumer benefits and to streng then the market position of Norwegian food industry. A significant part of the Norwegian food industry (Mills, SPIS-Grilstad, Stabburet, Nortura, Finsbråten, Brødr Remø, Berggren) using raw materials both from the marine and agricultural sector, and RTD i nstitutes (Matforsk, SINTEF) will work together in a multidisciplinary approach in the areas biochemistry, microbiology, chemical engineering and integrated product development including process development.
The project will focus on a) effects of reduc ing salt content on the food matrix structure in relation to food quality emphasizing texture and sensorial properties; b) methods for shelf-life prediction in products with reduced salt and strategies (e.g. hurdle technology, salt substitutes) to maintai n food safety; c) identify industrial process and technological changes needed to ensure acceptable quality and shelf-life of low-salt products; d) development of decision models to facilitate optimal choice of profitable production technology; e) knowled ge based production of second generation low salt products.
This project will contribute both to increased competence and knowledge and to transfer of knowledge between the food industry and RTD institutes.