Table 2.
Characteristics of industrially produced CS salmon.
| Product No. | Salt Mixture 1 | Added NaCl, KCl, Total Mineral Salts (%) 2 | Added Provian-NDV salt (%) 2 | Measured Product Characteristics and Salt Uptake (%) 3 | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| NaCl | KCl | Total | NaCl | % NaCl Uptake | KCl | % KCl Uptake | Acetate | % Acetate Uptake 3,4 | |||
| P1 | NaCl | 4.13 | 0 | 4.13 | 0 | 1.89 | 46 | ND | ND | 0.01 ± 0.002 | ND |
| P2 | NaCl + KCl | 2.89 | 1.24 | 4.13 | 0 | 1.46 | 51 | 0.62 ± 0.03 | 50 | ND | ND |
| P3 | Nutek 78300 | 2.89 | 1.24 | 4.13 | 0 | 1.86 | 64 | 0.68 ± 0.07 | 55 | ND | ND |
| P4 | NaCl + P-NDV | 4.13 | 0 | 4.13 | 1.24 | 1.51 | 37 | ND | ND | 0.17 ± 0.1 | 23 |
| P5 | Nutek 78300 + P-NDV | 2.89 | 1.24 | 4.13 | 1.24 | 1.65 | 57 | 0.68 5 | 55 | 0.23 ± 0.1 | 31 |
| P6 | Standard product 6 | ND | 0 | ND | 0 | 2.48 | ND | ND | ND | ND | ND |
1 P-NDV: Provian NDV; 2 Salt levels in weight % of the fresh fish, ND: Not determined. 3 Calculated levels of NaCl and KCl are according to measured total levels of Na and K (subtracted the background levels of Na+ (59 mg/100 g) and K+ (363 mg/100 g) in farmed Atlantic salmon) [31]. Salt uptake is the level of absorbed salt in CS salmon relative to the added amount of the respective salts. 4 Levels were calculated according to added levels of Provian-NDV containing 100 % K-acetate. 5 Level of KCl is provided by added Nutek and assumed to be the same as in Product no. P3. 6 Commercial CS salmon produced using NaCl and the traditional in-house dry salting and smokery process.