食品の中のナトリウムイオン (2)

Na⁺活量の電気化学的計測

抄録

Salt taste assessment of cocked food containing various food ingredients, such as acids, amino acids, proteins, sugars, and etc, might become very complex. We tried to digitalize salt tasty by measurement of Na⁺ activity in various model food solutions, model gels and cocked food co-existing using two types of ion-selective electrode, ion-selective microelectrode and the other is ion-selective membrane electrode. Na⁺ activity was suppressed by co-existing with acetic acid, glutamic acid, albumin, agar, gellan gum, κ-carrageenan. In tofu gel and egg white gel the Na⁺ activity was also decreased. However, in gel food the effect of syneresis might be considered in the results of Na⁺ activity measurement.