Page 33 - FoodFocusThailand No.246 October 2026

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perception without increasing sodium content. Furthermore, showed no statistically significant differences from the
the finest 105-micron formulation achieved the highest overall control. Color changes and liquid losses remained well within
consumer preference scores. acceptable consumer thresholds, demonstrating that sodium
This innovation showcases Food Structure Engineering reduction can be achieved without compromising structural
designed to optimize consumer sensory experiences. Rather quality through the appropriate use of processing technologies.
than adding artificial additives, researchers re-engineered
physical particle dimensions to maximize taste efficiency. Innovation 3: Straw Mushroom
Remarkably, the developed seasoning powder contained Harnessing Natural Umami to Reduce Sodium
only ~21 milligrams of sodium per serving (0.7 grams), Without Compromising Flavor
qualifying as a low-sodium product, and achieved an 84% Another promising avenue involves using natural ingredients
consumer acceptance rate. This proves that healthy product to restore flavor richness in reduced-sodium formulations.
reformulations need not sacrifice palatability when grounded Straw mushroom (Volvariella volvacea) stands out due to
in sound food science and consumer sensory insights. its rich composition of natural flavor compounds, including
glutamic acid, aspartic acid, 5′-nucleotides, organic acids,
Innovation 2: High-Pressure Processing (HPP) and volatile compounds that contribute to aroma. These
to Reduce Sodium in Meat Products Without compounds do not substitute for salt directly, but enhance
Compromising Quality savoriness, overall flavor intensity, and mitigate the blandness
While Innovation 1 demonstrates how particle sizing enhances typical of reduced-salt products.
salt perception, questions remain as to whether the sodium in Straw mushrooms reduce sodium requirements via
processed meat products, such as chicken rolls, sausages, two complementary mechanisms. The first is Umami
hams, and meatballs, which rely heavily on salt as a core Enhancement. Lowering salt often reduces overall savoriness.
ingredient, can also be produced with reduced sodium? Straw mushrooms supply natural umami drivers such as
Sodium reduction in processed meats is achievable, glutamic acid and 5′-nucleotides (particularly 5′-GMP and
but simple salt reduction is insufficient. In these matrices, 5′-IMP). These compounds act synergistically to elevate
salt functions beyond seasoning by stabilizing the physical umami perception, rounding out the flavor profile. Thus,
structure; removing it destabilizes the entire matrix. When salt straw mushrooms compensate for lost palatability rather
is mixed into comminuted meat, sodium ions help extract and than adding direct saltiness. The flavor potential depends
solubilize myofibrillar proteins (specifically myosin) from muscle on both maturity stage and extraction method. Pre-treating
fibers. These proteins act as a natural binders. Upon chopping mushrooms with HPP prior to hot water extraction alters tissue
and thermal processing, they form a three-dimensional gel and protein structures, facilitating the release of water-soluble
network that entraps water and fat, resulting in a firm, elastic, flavor compounds. Additionally, fully open mushrooms contain
juicy texture that slices cleanly. higher concentrations of glutamic acid, aspartic acid, and
Manufacturers also commonly add phosphate to elevate 5′-nucleotides than button-stage mushrooms, making them
pH, causing proteins to unwind and increase water-holding superior raw materials for low-sodium reformulations.
capacity. This yields a tender, springy texture with minimal The second is cross-modal interaction. Saltiness
cooking loss. Reducing salt or phosphate without technological perception is a multimodal brain process integrating taste
interventions leads to insufficient protein solubilization, weak and olfaction. During mastication, volatile compounds travel
gel structures, phase separation of water and fat, high cooking retronasally into the nasal cavity, where savory-associated
loss, and a crumbly, dry, unappealing texture, which are among aromas enhance perceived saltiness. In brown rice snacks
the key reasons why many reduced-sodium meat products formulated with straw mushroom, consumers reported higher
fail commercially. saltiness expectations before tasting and higher perceived
Whereas “salt” historically provided structural integrity saltiness after tasting compared to unfortified controls. These
in meat systems, researchers now utilize high pressure to findings suggest that straw mushroom volatiles augment salt
substitute part of its function. High-Pressure Processing perception without additional sodium. However, aroma levels
(HPP) is a non-thermal technology where packaged products must be carefully calibrated as excessive mushroom notes
undergo extreme hydrostatic pressure. This study applied can overpower other flavor attributes and reduce consumer
300 MPa for 2 minutes prior to thermal cooking. acceptability.
At the molecular level, high pressure induces denaturation Translating low-sodium products into commercial
and aggregation of myofibrillar proteins into a robust, stable successes requires integrating raw material selection,
three-dimensional gel network. While HPP does not directly processing technologies, sensory design, and consumer
add flavor, it rebuilds the protein matrix, allowing products to validation at every step. This presents researchers with
retain moisture and fat despite lower salt and phosphate levels. opportunities to explore micro-particulate salt applications,
This paradigm shift replaces chemical additives with physical HPP combined with natural flavorings, and local flavor-
processing to control functional properties. Experimental enhancing ingredients. Combining innovative concepts with
results showed that the optimal formulation used 0.75% rigorous research will diversify healthy product offerings and
salt and 0.1% phosphate in combination with HPP at 300 serve as a foundation for the sustainable growth of the health-
MPa. This achieved a 25% reduction in salt and a 50% oriented food industry.
reduction in phosphate compared to standard formulas
(1.0% salt, 0.2% phosphate).
Crucially, despite the reduced levels of salt and phosphate,
parameters including hardness, springiness, and cohesiveness More Information Service Info C003

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