Using Naturally Brewed Soy Sauce to Reduce Salt in Selected Foods

Goh, Fiona Xin Wei; Itohiya, Yoichi; Shimojo, Ryo; Sato, Tsuneo; Hasegawa, Koji; Leong, Lai Peng

doi:10.1111/j.1745-459x.2011.00357.x

Cited by 27 publications

(14 citation statements)

References 21 publications

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“…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.…”

Section: Meats and Meat Productsmentioning

confidence: 99%

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

et al. 2015

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Background: The purpose of this article is to review the current situation with regard to sodium intake in the European Union, provide an update on the efforts being made to reduce the sodium content of food products in various industries via food reformulation and identify the factors motivating food reformulation. Methods: A review was conducted of published literature as well as government and nongovernment organization websites and publications. Results: Food reformulation efforts have been made in the bread, meat, dairy and convenience foods industries. The World Health Organization (WHO) recommendation of b5 g/day of dietary salt intake (b2 g/day sodium) provides an internationally accepted baseline for reformulation efforts. Most Europeans continue to consume salt above the recommended limit. About half of the EU member states have legislated change in the form of taxation, mandatory nutrition labeling and regulated nutrition/health claims. Conclusions: These actions have encouraged sodium reductions in existing food products, but food safety, consumer acceptance, cost and complications arising from the use of sodium alternatives remain limitations to food reformulation.

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Section: Meats and Meat Productsmentioning

confidence: 99%

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

et al. 2015

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“…To satisfy the expectations of European Nutrition claims, agrifood companies have to decrease the amount of salt, fat and sugar in 30% of their products. However, these ingredients are known to contribute to consumer appreciation; therefore, changing the formulation process may endanger the sensory quality of these products (Brauss, Linforth, Cayeux, Harvey, & Taylor, 1999;Drewnowski & Greenwood, 1983;Drewnowski, Nordensten, & Dwyer, 1998;Goh et al, 2011;Zoulias, Oreopoulou, & Kounalaki, 2002). A major challenge is to maintain consumer appreciation and consumption while offering healthier food products for the consumer.…”

Section: Introductionmentioning

confidence: 99%

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Romagny

Ginon

Salles

2017

Food Quality and Preference

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International audienceDecreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into two steps that correspond to a pleasantness rating and a willingness to pay task. The two measurements were expected to yield comparable results with two aspects of consumer appreciation. Non-reformulated and reformulated versions were compared with a store brand and a trademark in a ranking task to evaluate their pleasantness positioning on the market. This latter experiment, which was conducted in a laboratory, enabled the validation of the home experiment. The results indicated that the cooked sausage reformulation did not maintain consumer appreciation and reduced its positioning on the market. For cheese and muffins, the reformulation did not affect the product pleasantness. The reformulation of dry sausage and chorizo not only maintained consumer appreciation but also increased pleasantness, which was consistent with a higher reservation price of approximately 12% compared to the other samples. For most products in this experiment, new technologies contributed to significant reduction in fat, salt or sugar whilst maintaining consumer appreciation

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“…The addition of ingredients containing salty-potentiating compounds such as umami, for example, has been shown to not only enhance the salty taste but also other tastes and flavor notes of food products (Fuke and Ueda 1996;Keast and Breslin, 2002). Traditionally brewed soy sauce (SS; comprised of water, NaCl, soybeans, and wheat) and fermented flavor enhancer (NFE; comparable to SS but manufactured to possess less soy flavor, a lighter color, and umami flavor amplification) are 2 ingredients of particular interest for this research as they both contain high levels of umami substances generated through a fermentation process from contributing amino acids and peptides (Fukushima, 2004;Kremer et al, 2009;Goh et al, 2011;Jiménez-Maroto et al, 2013;Kremer et al, 2013a;Kremer et al, 2013b;Shimojo et al, 2014). Recent research (McGough, 2011;McGough et al, 2012a;McGough et al, 2012b) has shown the use of SS and NFE can be successfully implemented into a sodium reduction system for frankfurters where sodium reduction of 20% singly or 35% in combination with KCl were achieved with no significant (P > 0.05) impact on quality or consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

Shazer

Jiminez-Maroto

Sato³

et al. 2017

Meat and Muscle Biology

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Abstract:As interest continues in sodium reduction technologies, there is a need to understand the changes in physiochemical and sensory characteristics of reduced sodium food products. Previous research has shown that traditionally brewed soy sauce (SS) and fermented flavor enhancer (NFE) offer efficacy as viable sodium reduction ingredients. However, their ability to provide similar results in other meat products with different requirements (e.g., flavor, functionality, etc.) for salt is not well understood. In this study, bacon, beef jerky, summer sausage, and boneless ham treatments were generated with sodium reductions of 30 and 50% by including either SS or NFE alone and in combination with potassium chloride (KCl). Sensory and quality measurements, including salty taste, and product qualities such as color, purge, and texture profiles were evaluated. No differences (P > 0.05) were observed for overall liking of bacon at 30 (SS and NFE) and 50% (SS) reductions containing KCl, and for overall liking of beef jerky (NFE) and boneless ham (SS) at 30% reductions utilizing either SS or NFE as a salt reduction tool. Further, saltiness liking scores showed no change (P > 0.05) at 30% reductions in bacon, beef jerky and boneless ham, while a decreased liking (P < 0.05) were observed in summer sausage products containing SS and NFE. These results suggest the use of SS and NFE can increase perceived salty taste without increasing the sodium content of multiple products investigated. These results indicated that SS and NFE are suitable ingredients to utilize in processed meat products to reduce sodium content, while each product has unique and variable responses in sensory attributes that must be considered.

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Using Naturally Brewed Soy Sauce to Reduce Salt in Selected Foods

Cited by 27 publications

References 21 publications

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

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

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

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