Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Note
Contribution of Lipids to the Saltiness Enhancement Property of Chicken Bouillon
Mariko ManabeAkihiko SasaiYoshihisa Kaku
Author information
JOURNAL FREE ACCESS

2016 Volume 49 Issue 5 Pages 312-319

Details
Abstract
Improved acceptance of reduced-salt-content products by consumers has potential to contribute to combating dietary salt related diseases. Chicken bouillon, which is rich in umami and has good thickness and mouthfulness, is used as a base for dishes worldwide. The effect of chicken bouillon on saltiness enhancement was examined by sensory evaluation to determine its potential for improving wide consumer acceptance of salt-reduced diets. The results demonstrated that chicken bouillon enhanced salt perception and that components other than umami substances are necessary for this effect. Evaluation of the contribution of poultry fat to saltiness enhancement demonstrated that chicken bouillon did not enhance saltiness when it was defatted; however, the saltiness enhancement effect was recovered by rice oil addition. Thus, the fat in chicken bouillon may play an important role in enhancing saltiness and is expected to provide important information contributing to improvement of the palatability of foods with reduced salt content.
Content from these authors
© 2016 The Japan Society of Cookery Science
Previous article Next article
feedback
Top