For health conscious people who turn to low-salt foods adding dried bonito flakes made from fish may accentuate the salty taste of products, according to a new study.
Low sodium diets are generally regarded as tasteless.
Dried bonito is made through various processes such as boiling, smoke drying and inoculation with molds. Its taste and aroma are appealing to the consumers.
The research team from Doshisha Women's College of Liberal Arts and the Ninben Co. Ltd., examined the effects of aroma and taste of dried bonito stock on salt enhancement and palatability of salt-reduced food.
The study was conducted with people who sampled the taste and aroma of the stock prepared with two kinds of dried bonito: arabushi (mold-free) and karebushi (with mold).
They found that the characteristic aroma and taste of the karebushi stock effectively improved the palatability of food, regardless of the intensity of its saltiness.
The researchers conclude that their results may be helpful in the development of new ways of preparing palatable salt-reduced foods by using the stock of Karebushi combined with dried kelp.
The study is published in the Journal of Food Science.