ArticleFoods (Basel, Switzerland)2023
Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.Foods (Basel, Switzerland) · 2026Article
- Biosensors and Smart Analytical Systems in Food Quality and Safety: Status and Perspectives.Foods (Basel, Switzerland) · 2023Article
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6 authors.
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Abstract
Culinary circles have experienced a recent trend towards low-salt hotpot sauces. Here, changes in the physicochemical quality, flavour, and bacterial diversity of hotpot sauces with different salt concentrations were studied during storage. The results indicated that the peroxide and acid values of hotpot sauce increased gradually and that the quality began to deteriorate with storage. A storage temperature of 4 °C and salt concentration above 4.4% significantly reduced spoilage. The salt concentration had no significant effect on the flavour but extended storage resulted in significant differences in flavour reflected in the changes of sweet, sour, bitter, umami, aftertaste-A, abundance, organic sulphide, and alkanes. Significant differences were found in the bacterial composition between samples stored at different temperatures.
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