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A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells
To develop a salt substitute with low sodium
content, the water-soluble components of seaweed, kelp,
clamshell, oyster shell, semen cassiae, cuttlefish bone, inula
flower, Arabia cowry shell, and sanna leaf were extracted
with water. The aqueous extracts of nine species of plants
and marine animal shells were obtained after drying the
plants and shells at 105 °C until achieving a constant
weight. The hedonic scale test revealed that the clamshell
and cuttlefish bone aqueous extracts tasted distinctly salty.
The result of the degree of difference test showed that the
1 % clamshell extract solution (m/v) and 0.6 % cuttlefish
bone extract solution (m/v) both had equivalent saltiness of
0.6 % NaCl (m/v). In contrast, the sodium content in the
cuttlefish bone extract solution was 27 % less than that in
a NaCl solution of the same degree of saltiness. Therefore,
a novel salt substitute will be developed in future studies in
accordance with the principles of bionics and a deep understanding
of the salty taste interactions among key salty
components in the cuttlefish bone extract