OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL

Abstract

ABSTRACT The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low‐salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low‐salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness. PRACTICAL APPLICATIONSHigh dietary salt intake is now recognized as an important casual factor in the rise in blood pressure with age in industrialized countries such as Ireland. Irish consumers are increasingly purchasing ready meals because of lifestyle demands leaving less time available to prepare meals from fresh ingredients. Health agencies throughout the world are growing increasingly concerned with the high intake of nondiscretionary sodium from salt and sodium containing additives used in these meals. The Food Safety Authority of Ireland (FSAI) has set a long‐term goal to reduce the average population intake of salt from 10 to 6 g a day by 2010 through a partnership approach with the food industry (FSAI). This project aims to produce a low‐salt chicken curry ready meal that will aid the FSAI in achieving this national health strategy goal and provide technical data on reformulation strategies and sensory properties for ready‐meal producers.