Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China.
Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China.
J Sci Food Agric. 2024 Aug 15;104(10):6108-6117. doi: 10.1002/jsfa.13438. Epub 2024 Mar 18.
Excessive NaCl intake in liquid and semi-solid food (e.g. soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health.
Using the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) were determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil was significantly higher than that of samples containing only 0.36% NaCl (P < 0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it was used to analyze the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced-salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also had improved overall acceptability.
This study provides theoretical guidance for designing salt-reduction cuisine within the catering and food industries, including bone broth and hot pot bases. © 2024 Society of Chemical Industry.
液体和半固体食品（例如汤、火锅底料、酱汁）中过多的 NaCl 摄入对人体健康构成高风险，减少 NaCl 摄入是全球健康的主要关注点。
使用广义标记度量标度（gLMS）方法，该研究验证了通过添加油来实现减盐的可能性。确定了妥协接受阈值（CAT）和愉悦拒绝阈值（HRT）。gLMS 结果表明，含有 0.36%NaCl 和 2.29%葵花籽油的样品的咸味强度明显高于仅含有 0.36%NaCl 的样品（P<0.05）。CAT 和 HRT 结果表明，通过添加 3.59%葵花籽油，可将 NaCl 含量降低至最低 0.14%，而不会导致骨汤样品的感官拒绝。使用定量描述性分析方法确定 NaCl 和油浓度对骨汤样品感官属性的影响。此外，它结合愉悦标度用于分析消费者可接受性驱动因素，以优化低盐骨汤产品的配方。值得注意的是，样品 E（0.36%NaCl，2.29%脂肪）不仅具有显著的减盐效果，可将 NaCl 减少 20%，而且整体可接受性得到提高。
本研究为餐饮和食品行业设计减盐菜肴（包括骨汤和火锅底料）提供了理论指导。 © 2024 化学工业协会。
