Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability

Abstract

BackgroundExcessive NaCl intake in liquid and semi‐solid food (e.g., soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health.ResultsUsing the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) have been determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil (SSO) was significantly higher than that of samples containing only 0.36%NaCl (p<0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in the bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it analyzed the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced‐salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also improved overall acceptability.ConclusionThis study provides theoretical guidance for designing salt‐reduction cuisine within the catering and food industries, including bone broth and hot pot bases.This article is protected by copyright. All rights reserved.

Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

“…Different kinds of food emulsions, including water-in-oil (W/O), oil-in-water (O/W), and water-in-oil-in-water (W/O/W) emulsions, can be used to create inhomogeneous salt concentration gradients in liquid foods. In O/W emulsions, higher oil content and lower water aqueous phase were perceived saltier and higher interfacial area helped to increase saltiness intensity. , Based on this concept, the combination of oil and NaCl content was optimized to enhance saltiness perception of bone broth with a salt reduction of around 20% . W/O/W has the advantages to encapsulate NaCl in the inner water phase, which have been more popular than O/W emulsions to control the saltiness perception. − It was reported that the application of a W/O/W emulsion salt-containing system stabilized with nonchemically modified glutinous rice starch could reduce salt in tomato soup by 25% .…”