Directional hedonic thresholds for sodium concentration in hamburger

Filho, Tarcísio Lima; Lúcia, Suzana Maria Della; Minim, Luís Antônio; Gamba, Mila Marques; Lima, R. M. C.; Minim, Valéria Paula Rodrigues

doi:10.1016/j.foodqual.2019.103722

Cited by 19 publications

(15 citation statements)

References 23 publications

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“…By narrowing down the stimulus region of interest, more focused testing (e.g., discrimination tests [ 1 , 2 ]) within the RR may reveal opportunities to reduce ingredient costs or maximize nutritional benefits of a product by reaching acceptable upper limits of health-promoting compounds (or cutting back on unhealthy ones) [ 8 , 35 ]. A carefully constructed RR can also be used to set quality control limits for contaminants [ 3 ].…”

Section: Resultsmentioning

confidence: 99%

“…These affective sensory threshold methods have exhibited a wide range of valuable uses to the food industry, including but not limited to: informing limits on natural preservative use [ 7 ], determining practical sodium reduction levels [ 8 ], and mitigating negative effects of radiation on produce quality [ 9 ]. CRT measures have also been applied to compounds which may be desirable to some consumers at moderate levels, but eventually reach a breakpoint at higher concentrations [ 10 , 11 ], and even to stimuli for which specific lack of sensitivity is sometimes observed [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…As the stimulus (cricket powder) effected changes in multiple sensory dimensions, separate thresholds were determined based on color, texture, flavor, and overall perceptions of snack crackers. Until recently [ 8 ], rejection-type thresholds had only focused on overall product quality.…”

Section: Introductionmentioning

confidence: 99%

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Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Ardoin

Romero

Marx

et al. 2020

Foods

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Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with “no preference” option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample t-test. We also proposed two new concepts: a rejection tolerance threshold (RTT) and an associated rejection range (RR), based on a binomial acceptability question and a probit regression model. These new methods provide more realistic interpretations of rejection-type thresholds based on user-defined allowable rejection levels, or “rejection tolerance” (for RTT), and a model-derived stimulus range (RR) to capture the rejection level of interest while providing flexibility for product formulation. All thresholds were investigated separately for color, flavor, texture and overall perception, elucidating differential sensorial effects of our novel ingredient on the food matrix. We suggest that conducting all demonstrated techniques in a single testing session gives a more expansive view of rejection thresholds while requiring minimal additional resources.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Ardoin

Romero

Marx

et al. 2020

Foods

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“…The food production units should screen the COVID-19 symptoms among the personnel, especially those who are in direct contact with the processing line. The SARS-CoV-2 viral load may also be destructed during the heat processing of hamburgers (until the cold point reaches 72˚C) ( Lima Filho et al, 2019 ). Detection of SARS-CoV-2 on the imported frozen chicken wing from Brazil is considered the first recognition of novel coronavirus on actual foods ( Han et al, 2020 ).…”

Section: Various Transmission Routes Of Sars-cov-2 and The Probable Fmentioning

confidence: 99%

Food products as potential carriers of SARS-CoV-2

et al. 2021

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“…Resultados semelhantes foram identificados por outros autores (Lima Filho et al, 2019), que relataram uma redução da aceitação global bem como do aroma, textura e sabor devido à redução da concentração de sódio em hambúrgueres. Ao contrário do presente estudo, Mitchell et al (2011) indicaram que a redução gradual de sal até um nível de 40% em preparação de carne foi alcançável, sem que os consumidores detectassem alteração no sabor.…”

Section: Discussionunclassified

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

Dantas¹

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Introduction-The reduction of excessive sodium intake by populations is a concern that is part of the public health agenda worldwide. Countries like Brazil and Portugal have data that reveal the high sodium consumption in their populations, and studies to understand how consumers' perceptions and knowledge of sodium / salt reduction become relevant in this context. Objectives-Assess the sensory perception of salt reduction in culinary preparations from two Portuguese-speaking countries and investigate the salt-knowledge, attitudes and behaviors in university students. Methods-A cross-sectional study was conducted with consumers from two university restaurants in São Paulo (SP), Brazil and Oporto (PO), Portugal. Participants regarding an electronic questionnaire, through which sociodemographic data, information on routine, dietary perceptions and concerns, knowledge, attitudes and behavior (KAB) regarding salt intake were obtained. Descriptive analyzes, Pearson's chi-square test, bivariate and multivariate Poisson analysis and correspondence analysis were performed using the SPSS, STATA and XLSTAT tools. Sensory characterization of starter preparations (vegetable soups, OP) and main meals (ground meat and roasted potatoes, SP) from menus of the institutions' restaurants was carried out. The sodium content of the soup preparations of turnip greens, savoy cabbage and carrots (OP), ground beef and roasted potatoes (SP) was determined with the usual amount of salt and reductions of up to 35% by flame photometry methods (OP) and optical emission spectrometry with inductively coupled plasma (SP). Participants were Check-All-Apply testicles (CATA); affective testicles of acceptance, by means of a hedonic scale of 9 points, and intensity of salty taste, by means of a 10 cm unstructured scale containing "much" and "little" salty at the ends. Descriptive statistical analyzes, Shapiro-Wilk tests, Kruskal Wallis, Cochran's Q, penalty and correspondence analysis were advanced by the XLSTAT software. Results-151 university students from OP and 309 from SP agreed to participate in the study and answer the electronic questionnaire; 107 of OP and 177 of SP responded to sensory tests. It was verified in the public of university students the presence of risk behavior / attitudes towards excessive sodium / salt intake, such as the lack of interest in reducing dietary salt, the use of table salt, in addition to low knowledge regarding recommendations. In both groups, SUMÁRIO

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Directional hedonic thresholds for sodium concentration in hamburger

Cited by 19 publications

References 23 publications

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

Food products as potential carriers of SARS-CoV-2

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

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