Researchers lower salt in desalted cod by 50%

Researchers at the Universitat Politècnica de València in Spain have developed a technique that reduces the amount of salt in already desalted cod by 50%, an innovation that could help the food industry to meet the growing demand for low-salt products.

The method involves placing a piece of desalted cod in a solution containing potassium chloride. During the process, a partial exchange of sodium for potassium occurs, leading to 50% less sodium in the piece of cod compared with a standard desalted cod.

The final product was found to contain enough salt, making it viable for longer storage under refrigeration, and several sensory studies have revealed that it also retained all the properties of flavour and texture.

Study researcher José Manuel Barat said that the technique offers a new product to those consumers who, for medical reasons, must have little salt in their diet, as well as to the general public, who are advised to reduce their sodium intake.

"Furthermore, by replacing sodium chloride with potassium chloride, we get an even healthier product," Barat added.