Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals

摘要

Consumers frequently associate low-salt foods with reduced taste. The present study aimed to address this issue by conducting a suite of sensory analyses to determine the effects of current salt reduction strategies on the sensory acceptability of a reduced salt ready-meal. Initial sensory trials investigated the effect of gradually lowering salt levels in a chilli con carne ready-meal over an extended period of time. Reduced salt commercial chilli con carne ready-meals, formulated to contain salt levels ranging from 0.4 to 1.5%, were compared with ready-meals containing standard commercial levels of salt (~1.0%). Paired comparison and triangle tests indicated that gradually removing salt up to a level of 40% was achievable, without panellist’s detecting a difference in taste. A range of commercially available salt substitutes and flavour enhancers were subsequently sourced and incorporated into the lowest salt meal at a level of 0.5%. Sensory analyses, including triangle, paired comparison and preference tests, revealed that chilli con carne ready-meals containing 0.5% of a commercial nucleotide yeast extract were comparable with ready-meals containing standard commercial levels of salt (~1.0%), a result which was further reinforced by the fact that consumers found no significant difference in hedonic acceptability scores between this low-salt meal and control ready-meals. Addition of salt substitutes allowed for salt reduction well in excess of 50% to be achieved.