A new alternative to sodium—Fish sauce

January 18, 2016, Institute of Food Technologists

Cooks, chefs and food manufacturers are looking for natural ways to reduce sodium in recipes in nearly every culture. A big challenge to doing that is taste. Consumers typically describe reduced-sodium foods as lacking in taste and flavor. Findings of a study in the January issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity.

Fish sauces are a standard condiment and ingredient in various Southeast Asian cuisines that add an umami element to many foods. Fish sauce is made by combining sea salt and long-jawed black anchovies in large vats to slowly ferment for 8-12 months, during which the protein breaks down to free amino acids and increases the . It is used as a readily available source of protein and seasoning in the Asia region.

This researchers, a team of researchers (Linh Hue Huynhm Robert Danhi, and See Wan Yan) from Taylor's University in Malaysia showed that fish sauce may be used as a partial substitute ingredient for salt as a means to reduce in food without diminishing palatability. These results could aid chefs and in creating foods lower in sodium content that would meet the needs of consumers, healthcare providers, governmental organizations, and consumer advocacy groups without compromising taste.

Explore further: Food scientists strive for sodium reduction

More information: Hue Linh Huynh et al. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties, Journal of Food Science (2016). DOI: 10.1111/1750-3841.13171

Related Stories

Food scientists strive for sodium reduction

May 14, 2013
In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to develop ...

Consumers looking for reduced sugar and salt in food products more than low- and no-fat

June 24, 2014
More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel ...

Gluten and lactose-free ingredient substitute found for low-fat white sauces

October 17, 2012
Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute ...

Potassium additives may make low-sodium meats unsafe for patients with kidney disease

November 15, 2014
Potassium additives are frequently added to sodium-reduced meat products in amounts that may be dangerous for patients with kidney disease, according to a study that will be presented at ASN Kidney Week 2014 November 11-16 ...

Many US shoppers choose low-salt fare

April 9, 2015
(HealthDay)—About a third of Americans say they specifically buy foods labeled "low" or "reduced salt or sodium" when they're grocery shopping, a new study finds.

Sodium monitoring key to reducing dietary intakes

January 7, 2016
U.S. consumers eat and drink too much sodium. Over 90 percent of us consume more than the maximum daily sodium intake recommended by the government, according to national food-intake survey findings reported by the Agricultural ...

Recommended for you

Living the high life: How altitude influences bone growth

June 19, 2018
High altitude is a particularly challenging environment—the terrain is physically challenging and the land has a relatively poor crop yield, so food can be sparse. Most importantly, oxygen levels are lower meaning that ...

Risks of cancer and mortality by average lifetime alcohol intake

June 19, 2018
The risk of mortality, and of developing a number of cancers, is lowest in light drinkers consuming an average of less than one drink per day across their lifetime, and the risk of some cancers increases with each additional ...

Introduction of alcohol found to adversely impact fertility rates in hunter-gatherer community

June 19, 2018
Fernando Ramirez Rozzi, a research director with the French National Centre for Scientific Research has found that the introduction of alcohol to a Baka pygmy hunter-gatherer society caused fertility rates to fall. In his ...

Bad habits that lead to cancer, chronic disease corrected by simple lifestyle intervention

June 19, 2018
Does this sound like someone you know? He or she spends too much time in front of screens, gets little exercise and eats a diet high in fat and low in fruits and vegetables.

Graphic warning labels linked to reduced sugary drink purchases

June 18, 2018
Warning labels that include photos linking sugary drink consumption with obesity, type 2 diabetes, and tooth decay, may reduce purchases of the drinks, according to a new study by researchers from Harvard T.H. Chan School ...

Greater levels of vitamin D associated with decreasing risk of breast cancer

June 15, 2018
Researchers at University of California San Diego School of Medicine suggest higher levels of vitamin D are associated with decreasing risk of breast cancer. Their epidemiological study is published in the June 15 online ...

1 comment

Adjust slider to filter visible comments by rank

Display comments: newest first

richk
not rated yet Jan 19, 2016
i/never/understood/wy/they/dont/use/sodium/bicarbonate/which/doe/not/affect/blood/pressure

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.