Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

摘要

This study was the first to evaluate the influence of herb addition in a complex food matrix processed by microwave-assisted thermal sterilization (MATS) system for potential salt reduction implications. In a chicken pasta meal, salt concentrations included 100% (full salt) and reduced salt variations (75%, 50%, and 25% of the original salt concentration) and for each meal, a version with and without herb addition. The influence of storage time on sensory perception and acceptance was investigated, along with the odor-induced saltiness enhancement (OISE). Trained sensory panel results showed that the addition of herbs to the chicken pasta meal increased the intensity of many flavors and led to an increased saltiness perception, demonstrating their congruency with salty taste. The addition of herbs allowed for a 50% salt reduction in a processed prepared meal while maintaining the same intensity of saltiness perception as determined by a trained panel and overall meal acceptance by consumers. The OISE was only significant for the 25% salt meal (P < 0.05) suggesting that the influence of herb addition on saltiness perception at lower salt concentrations was more influential than at higher salt concentrations. Over longer storage times, meals processed by MATS and stored at ambient temperature increased in aroma, taste, and flavor intensities as well as in acceptance of many meal attributes. This study contributed an additional strategy of product reformulation, specifically herb addition, to the portfolio of salt-reduction strategies for prepared meals using MATS. Practical Application The addition of herbs to prepared meals (chicken pasta) may allow for up to a 50% reduction in salt content while maintaining the same saltiness intensity perception and overall consumer acceptance. This has important implications for the food industry as sodium reduction is a complex task. Furthermore, the additional herbs utilized in this study increased the intensity of certain aromas and flavors, and led to increased saltiness perception; these herbs could be considered in future salt reduction applications as this study demonstrates their congruency with salty taste.