1 Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic.
2 Department of Gastronomy, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic.
Food Sci Technol Int. 2018 Jan;24(1):3-14. doi: 10.1177/1082013217718965. Epub 2017 Jul 4.
The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n = 1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21.48 ± 28.01) in comparison with 2% sodium chloride (7.91 ± 8.80). The saltiness was lower in nigiri tuna prepared with Mary (49.59 ± 17.47) than 2% sodium chloride (61.11 ± 15.75). The study clearly showed the possibility of lowering sodium content in sushi meal with the usage of salt substitutes, with emphasis that Soda-Lo should be considered as a better option due to the retention of sensory properties in sushi samples prepared with this salt substitute.
本研究旨在评估盐替代品在两种寿司（手握寿司和卷寿司）制作中的使用可能性，所用海鲜分别为三文鱼（鲑鱼）、金枪鱼和明虾。实验中使用了氯化钾（玛丽盐）、Soda-Lo（中空的常规盐晶体微球）和普通盐（氯化钠）。40 名经过培训的品尝员对 1960 份寿司样品进行了评估，他们注意到用玛丽盐制作的虾卷寿司的苦味（21.48±28.01）比 2%氯化钠（7.91±8.80）更高。用玛丽盐制作的金枪鱼手握寿司的咸度（49.59±17.47）低于 2%氯化钠（61.11±15.75）。研究清楚地表明，使用盐替代品可以降低寿司中的钠含量，同时强调由于 Soda-Lo 能保留寿司样品的感官特性，因此应将其视为更好的选择。
