School of Food Science, Washington State Univ., Pullman, WA, 99164, USA.
Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA.
J Food Sci. 2020 Mar;85(3):600-610. doi: 10.1111/1750-3841.15034. Epub 2020 Feb 4.
This study was the first to evaluate the influence of the combination strategies of flavor addition and microwave-assisted thermal sterilization (MATS) processing for salt reduction implications. In freshly prepared mashed potatoes, a 30% and 50% salt reduction (w/w) in comparison to a 100% salt sample with three flavor variations (no additional flavor, garlic, and pepper) were investigated. Also, using the ideal profile method (IPM), the influence of MATS versus retort processing, in comparison to a freshly prepared sample, and flavor addition on mashed potato sensory properties and acceptance was investigated. Chemical characterization using the electronic tongue for nonvolatile compounds and headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) for volatile analysis was completed. IPM revealed the ideal data were consistent at both the panel and consumer levels from a sensory and hedonic perspective. Results demonstrated the ideal mashed potato product would remain low in bitterness but have more intense pepper and potato aromas and flavors than the current samples evaluated. The salt level could be reduced by 50% while still maintaining flavor and overall acceptance in freshly prepared samples, but this was accompanied by a loss in saltiness intensity perception. The saltiness intensity was not different from the freshly prepared samples when processed via MATS but was different when processed by the retort. For chemical characterization, the electronic tongue showed a high discrimination index (>89%) and correlated highly (>0.8) with many sensory attributes. As salt concentration in the mashed potatoes decreased, the recovery of volatile compounds decreased. The present work contributes to the understanding of product reformulation for the purpose of salt reduction. PRACTICAL APPLICATION: Product developers need strategies to bring salt down to target levels while maintaining consumer acceptance. The combination strategies of flavor addition and MATS processing may allow for a new strategy to assist product developers in reaching salt reduction targets. Furthermore, developers should bear in mind that noticeable intensity differences may not alter the preference for the product. Thus, intensity differences that result in changes in acceptance should be the focus of quality insurance rather than utilizing just noticeable differences.
这项研究首次评估了添加风味和微波辅助热灭菌 (MATS) 处理相结合的策略对减少盐含量的影响。在新鲜制备的土豆泥中，与 100%含盐量的样品相比，研究了 30%和 50%的盐含量减少（w/w），同时还研究了三种风味变化（无额外风味、大蒜和胡椒）的样品。此外，使用理想剖面法（IPM），研究了 MATS 与高压灭菌处理相比，与新鲜制备的样品相比，以及添加风味对土豆泥感官特性和接受度的影响。使用电子舌对非挥发性化合物进行化学特征描述，使用顶空固相微萃取（HS-SPME）/气相色谱-质谱联用（GC-MS）对挥发性化合物进行分析。IPM 显示，从感官和愉悦的角度来看，在小组和消费者两个层面上，理想数据都是一致的。结果表明，在新鲜制备的样品中，理想的土豆泥产品的苦味会更低，但具有更浓郁的胡椒和土豆香气和味道，而不是目前评估的样品。可以将盐含量降低 50%，同时保持新鲜制备样品的风味和整体接受度，但这会导致咸味强度感知的丧失。通过 MATS 处理的样品的咸味强度与新鲜制备的样品没有区别，但通过高压灭菌处理的样品则不同。对于化学特征描述，电子舌的分辨指数（>89%）较高，与许多感官属性高度相关（>0.8）。随着土豆泥中盐浓度的降低，挥发性化合物的回收率降低。本研究有助于理解为降低盐含量而进行的产品配方改革。实际应用：产品开发人员需要制定策略将盐含量降低到目标水平，同时保持消费者的接受度。添加风味和 MATS 处理相结合的策略可能为开发人员实现盐含量减少目标提供新的策略。此外，开发人员应牢记，强度差异可能不会改变对产品的偏好。因此，应该关注导致接受度变化的强度差异，而不是仅仅利用可察觉差异。
