In Japan, reducing salt intake remains challenging owing to the unacceptability of low-salt meals. This study explores reducing salt intake without compromising taste, focusing on chicken bouillon and its ingredients. Previous research has shown that chicken-derived fats and creatine enhance the saltiness of chicken bouillon. In this study, we examined the effects of vegetable-derived components on saltiness perception through sensory evaluations. The evaluations were conducted with and without nose clips. These conditions were implemented to distinguish the involvement of volatile and non-volatile substances. The results indicated that the saltiness-enhancing effect of chicken bouillon is primarily due to non-volatile substances from the chicken. Conversely, the aromatic substances in the vegetables had a saltiness-suppressing effect. Notably, non-volatile substances in onions significantly enhanced saltiness. Further research is required to identify these specific components and understand their interactions in enhancing the saltiness of chicken bouillon.

We evaluated the ease of mastication and swallowing (ease of consumption) and palatability of steamed bread with the addition of 0-40% (baker's %) canola oil (SB-CO0, SB-CO20, SB-CO40), based on the initial properties (nutritional composition and physical characteristics), sensory attributes, and simulated bolus characteristics. The results suggested that SB-CO40, containing 40% canola oil, was potentially easier to consume and exhibited better palatability than SB-CO0. SB-CO40 increased perceived smoothness, moistness, softness, low cohesiveness, ease of swallowing, and overall palatability, despite increased adhesive sensation. It was also suggested to be potentially easy-to-masticate due to its softness and low cohesiveness. The addition of 40% canola oil, while reducing bolus adhesion and improving ease of swallowing, may also contribute to adhesive sensation, which was partially negatively correlated with overall palatability. Notably, SB-CO40 improved ease of swallowing despite reduced moisture content (40.7%), highlighting the role of oil beyond moisture content.

We investigated the potential application of ultrafine bubbles (UFB), defined as bubbles with diameters of 1 μm or less, to preparation of chawanmushi, a traditional Japanese egg custard. UFB water was used to dilute shiro-dashi, a seasoning commonly employed to enhance flavor during cooking. The use of UFB water effectively suppressed the formation of "su," undesirable porous structures that negatively affect texture. Scanning electron microscopy(SEM)analysis revealed that protein networks in chawanmushi prepared with UFBs showed aggregation-based structures with directional regularity. In contrast, samples prepared with pure water displayed disrupted protein organization associated with "su" formation. Further analysis of unique aggregates central to "su" suggests possible riboflavin-binding protein involvement. Reduced "su" formation through UFB application can improve the appearance and physical properties of chawanmushi, contributing to enhanced palatability. These findings provide new insights into mechanisms underlying "su" formation and suggest a novel approach to texture improvement in egg-based foods.

We analyzed temporal changes during mastication by assessing for correlations between food physical properties characterized by texture measurements, masticability, assessed by masticatory muscle electromyography, and sensory evaluation results using commercially available protein-containing processed foods including soybean curd, boiled soybeans, fish cake, fish sausage, ham, and salami as samples.

Salami exhibited the highest hardness via texture measurements. Fish cake, fish sausage, and ham yielded intermediate values, and soybean curd and boiled soybeans displayed the lowest values. A positive correlation was found between food hardness and masseter muscle amplitude and activity via masticatory muscle electromyography during early stage chewing. Harder foods are thus associated with elevated total muscle activity. Sensory evaluation revealed that fish cake, fish sausage, ham, and salami were perceived as softer during late stage mastication than during earlier stages. The decrease in masseter muscle amplitude in late stage salami mastication suggests diminishing influence of food hardness on masticatory muscle activity during the masticatory process. Fish cakes and sausages have been suggested to stimulate masticatory muscle activity, facilitating efficient protein intake.

The effects of saltwater concentration and edible salt composition on depuration were examined in Manila clams (Ruditapes philippinarum). Moreover, the effects of saltwater concentration on depuration and taste-active compounds were evaluated in brackish water clams (Corbicula japonica). Manila clams displayed enhanced depuration in 1.5% and 3% saltwater(concentrations close to those measured in seawater). Edible salt solutions containing bittern components other than NaCl significantly increased siphon emergence and tended to enhance sand removal efficiency. Furthermore, Mg and Ca supplementation promoted siphon emergence. Sand removal from brackish water clams was the most intense at ≤0.5% NaCl, i.e., concentrations close to those of their natural habitat. The immersion of clams in NaCl solution suppressed amino and organic acid loss. These results indicate that 1.5% and 3% saltwater concentrations are effective for depuration in Manila clams, while 0.5% saltwater content is effective both for depuration and taste-active compound retention in brackish water clams.