Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty

Abstract

Excessive consumption of sodium chloride is known to contribute to a range of health issues. Umami components, when combined with salt, can effectively lower sodium consumption due to their synergistic flavor enhancement. In this research, through sensory evaluation, electronic tongue, and electronic nose, we have determined the optimal formulation of oyster extracts for a Composite Umami-Enhancing Seasoning (CUES). The ideal CUES formulation comprises 50% monosodium glutamate (MSG), 16% salt, 6% sugar, 5% maltodextrin, 10 % of oyster powder (OY-W), 10% plant hydrolyzed protein, and 3% I+G. The OY-W fraction contains a low-threshold umami peptide that enhances the overall taste profile. Sensory evaluation indicates that the CUES formulation diminishes perceived sourness, sweetness, and bitterness, while simultaneously elevating the umami and saltiness compared to OY-W alone. Among the CUES formulations with an equivalent sodium chloride content, M-PO achieves the highest umami value. CUES were distinguished by Principal Component Analysis (PCA) analysis from the electronic nose, and odor profiles of M-PO and a commercially available clam-based umami enhancer (BWG) were similar. The W5S component was identified as the most significant contributor. The physical properties of the CUES formulations were systematically evaluated, taking into account factors such as water loss, moisture retention, hygroscopicity, bulk density, solubility, and flowability. The utilization of maltodextrin has led to a significant enhancement in water loss and moisture retention. This study paves the way for the development of low-sodium seasoning alternatives that can satisfy consumer taste preferences without compromising health and safety.