Development of a novel, fermented and dried saithe and salmon product

The northern European dry-cured meat sausage technique was used to produce a fermented and dried product from fish with a high content of polyunsaturated (PUFA) omega-3 fatty acids. Different ratios of salmon (the fatty fish) and saithe (the lean fish) with or without milk protein-based ingredients were fermented with Lactobacillus sakei. Since marine oils are liquid, even at low temperatures, a sliceable and acceptable firm texture without oil leakage could only be obtained by the use of a protein content at least 2.4 times higher than the fat content of the recipe. The product made from only salmon and saithe with 7.5% fat gave fewer and larger oil particles compared to a product where also milk protein was added.Industrial relevanceFish is generally considered to contain many compounds that are beneficial to health; however, many people eat little or no fish. To increase the fish intake, the development of new, convenient fish products that are easy to use and eat, is desirable. By use of the northern European dry-cured meat sausages technology a new kind of fermented, smoked, and dried fish product resembling a firm and sliceable dry-cured meat sausage was produced.