date:Aug 12, 2015
t, evaluating how much sodium reduction is possible without influencing taste and mouthfeel. Trial methodology included 50 participants furnished with 100 gm tuna. The salt reduction tested in the trial represented levels of 25%, 35% and 50% sodium reductions. The ingredient was added to the brine in proportion of 1:1 per the reduced sodium.
Test results showed that canned tuna with a sodium reduction of 35% (from an aggregate 350 mg to 250 mg sodium) matched the taste of the original recipe.