Optimization of the Sensory Acceptability of a Reduced Salt Model Ready Meal

Abstract

The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low‐salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low‐salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness. PRACTICAL APPLICATIONS High dietary salt intake is now recognized as an important casual factor in the rise in blood pressure with age in industrialized countries such as Ireland. Irish consumers are increasingly purchasing ready meals because of lifestyle demands leaving less time available to prepare meals from fresh ingredients. Health agencies throughout the world are growing increasingly concerned with the high intake of nondiscretionary sodium from salt and sodium containing additives used in these meals. The Food Safety Authority of Ireland (FSAI) has set a long‐term goal to reduce the average population intake of salt from 10 to 6 g a day by 2010 through a partnership approach with the food industry (FSAI). This project aims to produce a low‐salt chicken curry ready meal that will aid the FSAI in achieving this national health strategy goal and provide technical data on reformulation strategies and sensory properties for ready‐meal producers.

Sodium intake and its reduction by food reformulation in the European Union — A review

“…Salt reduction by increasing the moisture content and decreasing the fat content [92] Use of potassium chloride [94] 1:1 mixture of sodium chloride with potassium chloride [95] Use of potassium based emulsifying salts (DPP, TPC) in processed cheese [91,98] Saltiness enhancement by specific odors (cheese/sardine aroma) [127] Soups General reduction of sodium by almost 50% without affecting consumer acceptance [105] Sodium reduction of 17%-33% by the use of naturally brewed soy sauce [106,129] Salt reduction of 15% can be compensated by savory aroma compounds (beef/chicken flavor) [126] Water-in-oil-in-water emulsions [64] Ready meals Reduction of sodium by 30-40% without affecting consumer preference [100][101][102] Use of salt substitutes (e.g. potassium chloride) and flavor enhancers (e.g.…”

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

“…Decreasing salt content in food products could have major consequences on food processing because sodium chloride has a number of technical functions in foods, including preservation and water and fat binding (Cobcroft, Tikellis, & Busch, 2008;Mitchell, Brunton, & Wilkinson, 2009). Beyond technical consequences, salt reduction in food also has a major impact on food acceptance because low-salt food usually exhibits altered sensory characteristics (Breslin & Beauchamp, 1997).…”

Using cross-modal interactions to counterbalance salt reduction in solid foods

“…The first and probably most widely used approach is the use of salt substitutes (e.g., KCl; Ruusunen et al, 2005). Secondly, the use of flavour enhancers which do not have a salty taste, but enhance saltiness of products when used in combination with salt (e.g., monosodium glutamate, MSG; Brandsma, 2006;Kremer, Mojet, & Shimojo, 2009;Mitchell et al, 2009). The third approach consists of optimizing the physical form of the salt so that it becomes more available to the taste buds and therefore less salt is needed (Desmond, 2006).…”

“…Extensive research on low-salt food has been necessarily undertaken since sodium chloride has a number of technical functions in foods, including preservation, water and fat binding and, not least, enhancement of flavour (Cobcroft, Tikellis, & Busch, 2008;Mitchell, Brunton, & Wilkinson, 2009). Sodium chloride is generally present in significant amounts in solid and liquid food products such as bread, soup, cheese and sausages.…”