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Effect of Salt Reduction and Umami Enhancement of the MFP3-D on the Sauce with Yam and Clam
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Ping JIANG1, 2, Yongjun GUO3, Yongren LI3, Fen ZHOU1, 2, Xiaoqing REN1, 2, *
Science and Technology of Food Industry | 2026, 47(11) : 167 - 174
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Science and Technology of Food Industry | 2026, 47(11): 167-174
• Research and Investigation •
Effect of Salt Reduction and Umami Enhancement of the MFP3-D on the Sauce with Yam and Clam
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Ping JIANG1, 2, Yongjun GUO3, Yongren LI3, Fen ZHOU1, 2, Xiaoqing REN1, 2, *
Affiliations
  • 1College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China
  • 2National Bulk Freshwater Fish Processing Technology R & D Sub-center (Tianjin), Tianjin 300392, China
  • 3College of Fisheries, Tianjin Agricultural University, Tianjin 300392, China
Published: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025060163
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In order to explore the effect of salt reduction and umami enhancement of the MFP3-D (freeze-dried powder obtained with ultra-high pressure treatment liquid of Mercenaria mercenaria) on the sauce with yam and clam. The MFP3-D was used to replace the edible salt in sauce with yam and clam in different ratios (0:2, 1:2, 1:3, 1:1, 3:1, 2:0) (numbered group S0, S1, S2, S3, S4, S5, respectively). The results showed that with the increasing of MFP3-D, the salt content of the products showed a significant decreasing trend (P<0.01), compared with the control group S0, the saltiness of group S5 was significantly lower than that of S0 (P<0.05), while the saltiness of group S4 showed no significant difference with that of S0 (P>0.05), the umami of group S2, S3, S4, S5 was significantly higher than that of S0 (P<0.01), and the umami of group S4, S5 was the highest. Compared with control group S0, the contents of glutamic acid and aspartic acid of group S4 which play a role in enhancing umami were significantly increased (P<0.001), the contents of volatile substances such as butyraldehyde, ethyl acetate, and 2-butanone which play a role in presenting a good aroma and enhancing the perception of salty and umami flavors were increased. In conclusion, the group S4 can not only achieve the objective of reducing salt and enhancing umami, but also enrich the aroma of the sauce with yam and clam.

Mercenaria mercenaria  /  ultra-high pressure treatment liquid  /  freeze-dried powder  /  salt reduction and umami enhancement  /  sauce with yam and clam
蒋平, 郭永军, 李永仁, 周纷, 任小青. 硬壳蛤超高压处理液冻干粉对山药蛤蜊酱减盐增鲜效果的影响. 食品工业科技, 2026 , 47 (11) : 167 -174 . DOI: 10.13386/j.issn1002-0306.2025060163
Ping JIANG, Yongjun GUO, Yongren LI, Fen ZHOU, Xiaoqing REN. Effect of Salt Reduction and Umami Enhancement of the MFP3-D on the Sauce with Yam and Clam[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 167 -174 . DOI: 10.13386/j.issn1002-0306.2025060163
Appendix
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Year 2026 volume 47 Issue 11
102
42
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Article Info
doi: 10.13386/j.issn1002-0306.2025060163
  • Receive Date：2025-06-16
  • Online Date：2026-10-22
  • Published：2026-06-01
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  • Received：2025-06-16
Affiliations
    1College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China
    2National Bulk Freshwater Fish Processing Technology R & D Sub-center (Tianjin), Tianjin 300392, China
    3College of Fisheries, Tianjin Agricultural University, Tianjin 300392, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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