Abstract
The aim of this study was to propose a methodology that could be used for development of a salted and dried product, once the objective moisture and a w values were defined. The proposed methodology was tested by developing a smoked sea bass product with partial sodium replacement. A sensory evaluation of the obtained product was carried out to determine the maximum sodium replacement to achieve an acceptable low-sodium content smoked sea bass. The accuracy of the proposed methodology has been demonstrated in this study, as a smoked fish product with a w and moisture values very close to the objective ones was obtained. The sensory analysis indicated that 50% sodium replacement by potassium is feasible for this product.
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