摘要
Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.
摘要译文
众所周知，氯化钠有助于提高食品的质量和安全性。然而，由于与过度消费有关的健康问题，人们越来越关注降低食品中的钠含量。因此，在该研究中研究了可能使用酶促水解的凤尾鱼蛋白（eHAP）来增强模型肉汤中咸味的强度。 eHAP的氯化钠含量为67.7g / L.模型肉汤的亮度（L）和黄度（b）随着eHAP浓度的增加而增加。另外，eHAP溶液的咸味感知强度随着模型肉汤中给定NaCl浓度下eHAP量的增加而增加。当加入eHAP时，咸味的强度增加0.37-35.58％。结果表明，通过用eHAP增强咸味，可以降低食品中的氯化钠含量。
Youn, So Jung; Cha, Gyung-Hee; Shin, Jung-Kue;. Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein[J]. Korean Journal of Food Science and Technology, 2015,47(6): 751-756