Optimization of the sensory acceptability of a reduced salt model ready meal

The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low-salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low-salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness.