Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivarYukiwakamarukoji

Abstract

Sodium is an important factor for taste and flavor perception of foods. It not only increases the saltiness and sweetness but also decreases the bitterness as sensory properties of foods (Keast & Breslin, 2002). Moreover, salts reduce the water activities of foods, resulting in the prevention of the growth of spoilage bacteria, and the extension of shelf life on foods (Doyle & Glass, 2010). However, excessive sodium intake increases the risks of developing cardiovascular diseases, such as arteriosclerosis and ischemic heart disease, chronic kidney disease, stroke (He & MacGregor, 2010), and gastric cancer (Liem et al., 2011) and diminishes bone mineral density (Tsugane, Sasazuki, Kobayashi, & Sasaki, 2004). Moreover, it is associated with obesity (He & MacGregor, 2008). Most of the dietary sodium in Japan comes from the condiments and seasonings used for cooking, such as soy sauce and miso. Recently, the positive attempts are made to decrease the amount of sodium intake in the diet and to minimize sodium contents in foods by reduced salt and

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

“…Glutamic and aspartic acids represent umami taste qualities [68]. Alanine, followed by glutamic and aspartic acid, is the most dominant in the fish sauce and represents sweetness [38,68]. The following most dominant amino acids are leucine and lysine.…”