Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Salt-Reduced Food Can Get Taste Boost from Dried Fish Used in Japan

07.09.2009
Flavor is supreme and health conscious consumers that turn to lower sodium foods may have difficulty enjoying the healthier versions of their favorite foods. However, Japanese researchers suggest that dried bonito flakes made from fish may accentuate the salty taste of products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.

Low sodium diets are generally regarded as tasteless, and Japanese consumers find it difficult to reduce their salt intake. The World Health Organization has strongly recommended an average salt intake of less than 5g per day.

High sodium consumption is associated with increased blood pressure and risk of cardiovascular disease. In response to the high average daily salt intake in Japan, dried bonito is widely used in food preparation. Dried bonito is made through various processes such as boiling, smoke drying and inoculation with molds. Its taste and aroma are appealing to Japanese consumers.

Researchers from Doshisha Women’s College of Liberal Arts and the Ninben Co. Ltd., both in Japan, examined the effects of aroma and taste of dried bonito stock on salt enhancement and palatability of salt-reduced food. The study was conducted with people who sampled the taste and aroma of the stock prepared with two kinds of dried bonito: arabushi (mold-free) and karebushi (with mold). The taste testers determined the following:

• The characteristic aroma and taste of the karebushi stock effectively improved the palatability of food, regardless of the intensity of its saltiness.

• Karebushi stock effectively enhanced saltiness and improved overall palatability of salt-reduced food.

• The aroma of dried bonito did not enhance saltiness but prevented the loss of palatability of a low-salt diet.

• Karebushi combined with dried kelp could improve the taste of the stock without the addition of monosodium glutamate (MSG).

The researchers conclude that their results may be helpful in the development of new ways of preparing palatable salt-reduced foods by using the stock of Karebushi combined with dried kelp.

To receive a copy of the study, please contact Jeannie Houchins at jhouchins@ift.org.

About IFT
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C.

Jeannie Houchins | Newswise Science News
Further information:
http://ift.org

More articles from Health and Medicine:

nachricht Study suggests possible new target for treating and preventing Alzheimer's
02.12.2016 | Oregon Health & Science University

nachricht The first analysis of Ewing's sarcoma methyloma opens doors to new treatments
01.12.2016 | IDIBELL-Bellvitge Biomedical Research Institute

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Novel silicon etching technique crafts 3-D gradient refractive index micro-optics

A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.

Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...

Im Focus: Quantum Particles Form Droplets

In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.

“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...

Im Focus: MADMAX: Max Planck Institute for Physics takes up axion research

The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.

The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...

Im Focus: Molecules change shape when wet

Broadband rotational spectroscopy unravels structural reshaping of isolated molecules in the gas phase to accommodate water

In two recent publications in the Journal of Chemical Physics and in the Journal of Physical Chemistry Letters, researchers around Melanie Schnell from the Max...

Im Focus: Fraunhofer ISE Develops Highly Compact, High Frequency DC/DC Converter for Aviation

The efficiency of power electronic systems is not solely dependent on electrical efficiency but also on weight, for example, in mobile systems. When the weight of relevant components and devices in airplanes, for instance, is reduced, fuel savings can be achieved and correspondingly greenhouse gas emissions decreased. New materials and components based on gallium nitride (GaN) can help to reduce weight and increase the efficiency. With these new materials, power electronic switches can be operated at higher switching frequency, resulting in higher power density and lower material costs.

Researchers at the Fraunhofer Institute for Solar Energy Systems ISE together with partners have investigated how these materials can be used to make power...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

ICTM Conference 2017: Production technology for turbomachine manufacturing of the future

16.11.2016 | Event News

Innovation Day Laser Technology – Laser Additive Manufacturing

01.11.2016 | Event News

#IC2S2: When Social Science meets Computer Science - GESIS will host the IC2S2 conference 2017

14.10.2016 | Event News

 
Latest News

UTSA study describes new minimally invasive device to treat cancer and other illnesses

02.12.2016 | Medical Engineering

Plasma-zapping process could yield trans fat-free soybean oil product

02.12.2016 | Agricultural and Forestry Science

What do Netflix, Google and planetary systems have in common?

02.12.2016 | Physics and Astronomy

VideoLinks
B2B-VideoLinks
More VideoLinks >>>