%0 Journal Article
%T Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
%A Blanka Machar¨¢£¿kov¨¢
%A Hana Buchtov¨¢
%A £¿ani £¿or£¿evi£¿
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217718965
%X The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n£¿=£¿1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21.48£¿¡À£¿28.01) in comparison with 2% sodium chloride (7.91£¿¡À£¿8.80). The saltiness was lower in nigiri tuna prepared with Mary (49.59£¿¡À£¿17.47) than 2% sodium chloride (61.11£¿¡À£¿15.75). The study clearly showed the possibility of lowering sodium content in sushi meal with the usage of salt substitutes, with emphasis that Soda-Lo should be considered as a better option due to the retention of sensory properties in sushi samples prepared with this salt substitute
%K Sushi
%K salt substitutes
%K sodium chloride
%K potassium chloride
%K Mary
%K Soda-Lo
%U https://journals.sagepub.com/doi/full/10.1177/1082013217718965