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Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
Đ. Đorđević, H. Buchtová, B. Macharáčková,
Jazyk angličtina Země Spojené státy americké
Typ dokumentu časopisecké články
PubMed
28675105
DOI
10.1177/1082013217718965
Knihovny.cz E-zdroje
- MeSH
- chlorid draselný aplikace a dávkování chemie MeSH
- chlorid sodný MeSH
- kuchyňská sůl aplikace a dávkování analýza MeSH
- lidé MeSH
- mikrosféry * MeSH
- potrava z moře (živočišná) MeSH
- potravinářská technologie MeSH
- tuňák MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
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.
Citace poskytuje Crossref.org
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- $a 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.
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