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New Technology Reduces Salt Content Of Desalted Cod By Half

November 18, 2011: 12:00 AM EST
Researchers in Spain have developed a technology that can reduce the amount of salt in already desalted cod by as much as 50 percent while preserving sensory qualities. The desalted cod is especially appropriate for persons with high blood pressure. According to the researchers, the new method involves replacing some of the sodium in the fish with potassium after the original desalting process. The fish retains its flavor and texture and contains enough salt that it can be stored under refrigeration for as long as necessary.
M. Aliño, A. Fuentes et al., "Development of a low-sodium ready-to-eat desalted cod", Journal of Food Engineering, November 18, 2011, © Elsevier Ltd.
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