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

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Abstract

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.

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Acknowledgments

This research was funded by the Department of Agriculture, Fisheries and Food under the Food Institutional Research Measure (FIRM) as part of the Irish National Development Plan. Thanks to John Quealy of Dawn Fresh Foods for supplying the ready-meals.

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Authors and Affiliations

  1. Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, 15, Ireland

    Michelle Mitchell & Nigel P. Brunton

  2. Life Sciences Department, University of Limerick, Castletroy, Limerick, Ireland

    Michelle Mitchell & Martin G. Wilkinson

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  1. Michelle Mitchell
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  2. Nigel P. Brunton
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Correspondence to Michelle Mitchell.

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Mitchell, M., Brunton, N.P. & Wilkinson, M.G. Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals. Eur Food Res Technol 232, 529–539 (2011). https://doi.org/10.1007/s00217-010-1420-6

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  • DOI: https://doi.org/10.1007/s00217-010-1420-6

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