Can umami taste be an adequate tool for reducing sodium in food preparations?

Abstract

Researches indicate that the Brazilian population is still consuming sodium in excess and national epidemiological studies, have not verified the impact of taste modifications provided by the formulations available on the market and in homemade meals. The objective is to verify whether the basic umami taste, in the form of monosodium glutamate (MSG) monohydrate, is an alternative for reducing sodium in the preparation of meals. Also, to confirm the ideal concentration of MSG equivalent to acceptance with salt, and the impact of an explanatory video about warnings of salt excess on consumer behaviour, regarding the intention to use table salt in meals. For this study, three concentrations of sodium were used in the preparations rice and ground meat: one with the intrinsic sodium of the food, one with the addition of salt, 1 g for 100 g of rice and for meat, and one with salt and MSG, for 100 g of rice, 0.54% are of salt and 0.43% are of MSG and for 100 g of meat, 0.55% are of salt and 0.44% are of MSG. All quantities were suggested by a previous study, confirmed in a sensorial pre-test. The acceptability of preparations was assessed by the preference test. The levels of sodium and glutamic acid in the test preparations were also analysed. The results showed no significant difference between the exposed to the video. This study showed a sodium reduction of at least 30% in rice and 33% in ground meat, two kinds of meals widely consumed in Brazil, maintaining the same acceptance. These data suggest that the partial substitution of NaCl with MSG/umami can be an alternative to reduce sodium in meals.

Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey

“…There is a variety of free amino acids, umami, found in European soup stocks. Indeed, umami substances can be used to replace salt in various kinds of food and it has been increasingly accepted worldwide (Halim et al, 2020; Jinap et al, 2016; Jinap & Hajeb, 2010; Simões do Couto Rosa et al, 2021). An example of a Western dish that could benefit from salt reduction is chicken pot pie, which invokes a comforting feeling but comes with a hefty amount of sodium.…”

Molecular insights into human taste perception and umami tastants: A review

“…Excessive consumption of salt can have adverse effects, including high blood pressure, heart disease, and stroke. Studies show a possible sodium reduction of up to 40% when adding glutamate, depending on the sources and types of food, and the presence of nucleotides (Rosa et al, 2021;Tanaka et al, 2021). Few studies exist on umami potentially reducing consumption of fats.…”