Improving the palatability of salt-reduced food using dried bonito stock.
Improving the palatability of salt-reduced food using dried bonito stock.
复制标题
使用鲣鱼干提高减盐食品的适口性。
DOI：
10.1111/j.1750-3841.2009.01283.x
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发表时间：
2009
影响因子：
3.9
通讯作者：
Nozomu Oginome
中科院分区：
文献类型：
--
作者：
M. Manabe;Sanae Ishizaki;Tatsuhito Yoshioka;Nozomu Oginome
干鲣鱼原料的特征风味，除了鲜味，不仅增强了咸味，而且改善了适口性，即减少盐的食品的可接受性。然而，干鲣鱼原料的气味剂和味剂对适口性的各自影响尚未得到充分解释。因此，干鲣鱼股票香气的咸味增强和适口性的改善，在盐减少的食品评价的效果。Probit分析表明，香气的股票，arabushi和karebushi，不影响咸的强度。然而，具有干鲣鱼原液香味的测试样品比参考样品显著更可口。还评价了干鲣鱼原液的味道的影响。Probit分析表明，在味精溶液中没有观察到增强的咸味，但在控制香味时，在干鲣鱼原液中观察到增强的咸味。这些结果表明，咸度增强干鲣鱼股票是由干鲣鱼股票的特征味道（不包括鲜味），而其特征的香气和鲜味参与防止低盐饮食的适口性损失。此外，还发现，在日本，将咖喱饭和干海带组合作为制作高汤的材料，可以有效地有助于制作美味的低盐食品。发明新的调味料来改善盐减少食品的适口性可以利用这些发现。
The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced saltiness but also improved palatability, namely the acceptability, of salt-reduced foods. However, the respective effects of odorants and tastants of dried bonito stock on palatability have yet to be fully explained. Thus, the effect of dried bonito stock aroma on saltiness enhancement and palatability improvement in salt-reduced food was evaluated by sensory assessment. Probit analysis indicated that aromas of the stocks, arabushi and karebushi, did not affect the intensity of saltiness. However, the test sample with aromas of dried bonito stocks was significantly more palatable than the reference sample. The effects of the taste of dried bonito stock were also evaluated. Probit analysis indicated that enhanced saltiness was not observed in the MSG solution but was observed with the dried bonito stocks, when controlled for aroma. These results suggest that saltiness enhancement by dried bonito stock was caused by the characteristic taste (excluding umami) of dried bonito stock, while its characteristic aroma and umami were involved in preventing the loss of palatability of a low-salt diet. Moreover, it was found that using a combination of karebushi and dried kelp, as material for making stock, could contribute effectively to the preparation of palatable salt-reduced foods in Japan. Invention of new seasonings for improving the palatability of salt-reduced foods could exploit these findings.