Abstract
To develop a salt substitute with low sodium content, the water-soluble components of seaweed, kelp, clamshell, oyster shell, semen cassiae, cuttlefish bone, inula flower, Arabia cowry shell, and sanna leaf were extracted with water. The aqueous extracts of nine species of plants and marine animal shells were obtained after drying the plants and shells at 105 °C until achieving a constant weight. The hedonic scale test revealed that the clamshell and cuttlefish bone aqueous extracts tasted distinctly salty. The result of the degree of difference test showed that the 1 % clamshell extract solution (m/v) and 0.6 % cuttlefish bone extract solution (m/v) both had equivalent saltiness of 0.6 % NaCl (m/v). In contrast, the sodium content in the cuttlefish bone extract solution was 27 % less than that in a NaCl solution of the same degree of saltiness. Therefore, a novel salt substitute will be developed in future studies in accordance with the principles of bionics and a deep understanding of the salty taste interactions among key salty components in the cuttlefish bone extract.
Highlights
Sodium chloride has many physiological functions, such as maintaining water and acid–base balance in the body
Most studies have been focused on the use of potassium chloride combined with MgCl2 or CaCl2 in meat products, cheeses, and breads [6,7,8,9,10,11]. k-lactate, l-lysine mono-hydrochloride, disodium inosinate, disodium guanylate, and taurine were applied as salt substitutes in surimi and fermented sausages [12,13,14,15]
The saltiness of the oyster shell and Arabia cowry shell extracts were 5.8 and 5.1 % of that of the cuttlefish bone extract, respectively, they were both from marine sources
Summary
Sodium chloride has many physiological functions, such as maintaining water and acid–base balance in the body. K-lactate, l-lysine mono-hydrochloride, disodium inosinate, disodium guanylate, and taurine were applied as salt substitutes in surimi and fermented sausages [12,13,14,15]. Another strategy for reducing sodium content was the use of herbs and spices [16]. The sensory perception of water extracts from plants was studied by Lee [17], who found that water extracts of saltwort, sea tangle, and kukoshi had a salty taste and that mixtures of these extracts contained 43 % less sodium than NaCl. Whether extracts from mineral-rich marine resources have a salty taste remains unknown. In the present experiment, the saltiness of aqueous extracts from nine species of plants and marine animal shells was evaluated. The concentrations of the elements Na, K, Mg, Ca, Zn, and P and amino acids in aqueous extracts of cuttlefish bone and clamshell were determined
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