Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

Abstract

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.

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

“…A subsidiary of the University of Nottingham designed a type of hollow nanosized sodium salt microspheres called SODA-LO. It is claimed that this salt has a strengthened saltiness perception and can reduce the addition of NaCl by up to 50%. , In low-sodium nigiri and maki sushi formulated with SODA-LO, the sodium salt content was reduced to 17.5 g/kg (42% sodium reduction), which did not impair the sensory characteristics and saline taste of low-sodium products . Using 10 μm-hollow sodium salt grains coating lemon oil and garlic oil, the salty taste and typical aroma properties were enhanced in fried potato chips and fried peanuts compared with the reference fries and peanuts at the same sodium level of 25 g/kg .…”

Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

“…The salt content of CSS and gravlax is normally from 2.5 to 3.5% [38] and 3 to 6% [42], respectively. The salt content of sushi varies greatly, depending on the ingredients [54], and was reported to be 1.2% (w/w) in the boiled, acidified rice in retail sushi [55].…”

Development of strategies to manufacture low-salt meat products – a review

“…Salt microspheres brand as Soda-Lo ® made by free-flowing cystalline micospheres and applied as salt replacers. By this physical formation salt deliver a saltier taste by maximizing the surface area relative to volume and claimed reduce the salt content in product up to 20%–50% [ 18 ]. Addition of coarse-grained salt with crystal size: 0.4–1.4 mm led to an increment of salty through taste contrast and an accelerated sodium delivery measured in the mouth and in a model mastication simulator.…”

“…Thereby, the utilization of aqueous salt solution to the samples also increased saltiness perception through faster sodium availability came to a greater contrast in sodium concentration. These strategies revealed a sodium reduction of up to 25% while maintaining taste quality [ 18 , 19 ].…”