Research On The Development, Taste Improvement And Application Of A Non-sodium Salt

Salt is the most important spice in our daily life and plays an important role in foodflavor, texture, shelf life and processing. However, excessive sodium intake will lead to highblood pressure and kidney diseases. This paper screened the appropriate components from avariety of salty non-sodium compounds, then used the D-optimal design to identify the bestmixed proportion. Based on the study of different flavor improvers’impact on the non-sodiumcomplex salt, we developed a non-sodium salt with superb-salinity and good-taste. Finallycompared the quality characteristics of non-sodium salt bacon and traditional-salt baconduring storage. Specific contents and results are as follows:Sensory evaluation was used in the single-factor tests. KCl、NH₄Cl and CaCl₂wereselected for the optimization of a non-sodium salt by mixture design model. The best formulawas determined as:54.7%KCl+27.2%NH₄Cl+18.1%CaCl₂（w/w）. Under this complex level,non-sodium salt’s salinity is higher than the ordinary one, but it existed a weak bitter taste.In the non-sodium salt taste-improving test, MSG、AMP、Lactic acid zinc、Liquiritin、L-malic acid and Sweetness inhibitor are chose as the flavor improvers. Among them, L-malicacid has the most obvious salty-improved effect; AMP and L-malic acid can significantlyreduce the bitter taste. Considering various factors, L-malic acid was chose as the best flavorimprover, the complex salt solution had a good taste and the salinity could be increased by19%at the level of0.016%（w/w）.Compared sensory, chemical and microbiological indexes during storage of non-sodiumsalt bacon and traditional bacon, we found that the color, sensory evaluation, Aw, AV, POVvalues and total number of colonies have little change（P>0.05）, but pH declined and hardnessand chewiness increased（P<0.05） after using non-sodium salt instead of ordinary salt.In conclusion, non-sodium salt improved by the sweetness inhibitor has a similar tasteand higher salinity compared to traditional salt, it can reduce sodium intake while maintainingthe processing characteristics and can be used as an ideal salt substitutes of traditional salt.