A new technique makes it possible to reduce by half the amount of salt in already desalted cod

ScienceDaily (Nov. 18, 2011) — A team of researchers belonging to the Universitat Politècnica de València's CUINA group has achieved a 50% reduction in the amount of salt in already desalted cod, thus obtaining a final product that preserves all its sensory properties and is particularly suitable for persons with hypertension.This research has been published in the Journal of Food Engineering.The key to reducing the amount of salt in cod is to partially replace sodium with potassium after the desalting...

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