Using fish sauce as a substitute for sodium chloride in culinary sauces and effects on sensory properties / (Record no. 149024)

MARC details
000 -LEADER
fixed length control field 02805nab a22002537a 4500
850 ## - HOLDING INSTITUTION
Holding institution เอกสารภาษาไทย (ชั้น 5)
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190322b2559 xxu||||| |||| 00| 0 eng d
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number Repr.F25
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Huynh, Hue Linh.
245 10 - TITLE STATEMENT
Title Using fish sauce as a substitute for sodium chloride in culinary sauces and effects on sensory properties /
author Hue Linh Huynh, Robert Danhi, and See Wan Yan.
500 ## - GENERAL NOTE
GENERAL NOTE สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F25)
518 ## - Year/Month of cataloging
Year/Month YJ2019 M04
520 ## - SUMMARY, ETC.
Summary, etc. Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.
648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM
Chronological term FOOD62M03
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Consumer acceptance.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Culinary.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Fish sauce.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Sensory evaluation.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Sodium reduction.
700 1# - Added Entry-Personal Name
Name Danhi, Robert.
700 1# - Added Entry-Personal Name
Name Yan, See Wan.
773 ## - Host Item Entry
Title Journal of food science
Related parts 81(1)2016:S150-S155
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Source of classification or shelving scheme
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-- 160831
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