Royal Greenland reduces salt content up to 50%
In cooperation with the National Food Institute at the Danish Technical University, DTU, Royal Greenland has developed a model that can predict growth of certain bacteria when parameters in seafood production such as pH, temperature, preservatives and salt content are changed. This has made it possible to reduce the salt content of lightly preserved products, e.g. smoked fish, brined prawns and pasteurized roe.
Previously in Seafood Insight, it has been reported how the research cooperation resulted in a model predicting the growth of Listeria monocytones making it possible to reduce the salt content in Royal Greenland's production of smoked and marinated fish without compromising food safety – read more here. Since the model was implemented in Royal Greenland's smoke production more than 5 years ago, there has been no recalls of these smoked and gravad products. Now, a new GUDP (Green Development and Demonstration Program) funded collaboration built on the knowledge obtained in the Listeria-project has examined the possibilities of reducing salt in other lightly preserved seafood products, namely brined prawns.
Reducing salt in brined products
In brine production, listeria is not an issue as the prawns are cooked, but growth of the toxin producing bacteria Clostridium botulinum can be. Clostridium botulinum can lead to botulism, a condition that can be fatal, and is traditionally controlled by adding salt. Through the new research, DTU and Royal Greenland has developed mathematical models able to predict growth of relevant pathogenic- and spoilage bacteria if certain parameters are adjusted, e.g. pH, temperature, preservatives and salt content. Quality Manager at Royal Greenland Lars Rønde says: "These models will make us more efficient. Previously, when we changed our recipes in the production, we had to take out samples for shelf life testing and wait for up to 8 weeks for the results. With the new models, we are able to predict what happens, if we consider adjusting e.g. recommended storage temperature or another parameter in the recipe. This enables us to act promptly to new demands from the market and ensures that our products are always safe."
Less salt, better flavour
With the new model, it has been possible to reduce the salt content in one of Royal Greenland's top-tier, flagship products in Danish retail: "KutterRejer" [cutter prawns]. Compared to the industry standard of around 3% salt, it has been possible to reduce the content in CutterPrawns by 50% down to 1.5%. In addition to the obvious health benefits, the lower salt content also allows the products natural flavour and texture to shine through. Product Development Manager at Royal Greenland, Jan Soinjoki, states: "Less salt is great health-wise, but it also benefits the overall sensory perception of the product when it comes to flavour and texture, because we avoid over-preservation. All-in-all, we obtain a more natural product for the benefit of the consumer that fits into the current back-to-nature mindset".
Expanding to other product categories
Royal Greenland plans to implement the reduced-salt-brine in other products and markets and will continue to work with predictive models in order to reduce salt in other product categories such as lumpfish roe and convenience products. Processing Developer Niels Bøknæs at Royal Greenland concludes: "As a leading player in the global seafood industry, it is our duty to deliver safe products and staying at the forefront of innovative development. Therefore, we are thrilled to be a part of a project that links the industry with research and where we are able to think and plan ahead".
In the future, the predictive models will be published and thus be available for the benefit of the food industry as a whole. Read more about the project here.
