Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Hoppu, Ulla; Hopia, Anu; Pohjanheimo, Terhi; Rotola-Pukkila, Minna; Mäkinen, Sari; Pihlanto, Anne; Sandell, Mari

doi:10.3390/foods6120103

Cited by 76 publications

(63 citation statements)

References 102 publications

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“…Hoppu et al. () highlighted that consumer knowledge of PMPs with regard to salt was limited; also, natural‐compound‐formulated and reduced‐salt‐level products were favored.…”

Section: Societal Perception Of Salt In Processed Meatmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

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Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.

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“…Hoppu et al. () highlighted that consumer knowledge of PMPs with regard to salt was limited; also, natural‐compound‐formulated and reduced‐salt‐level products were favored.…”

Section: Societal Perception Of Salt In Processed Meatmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The effect on consumer acceptance or consumer perception of low-salt foods has been evaluated, and these studies should precede the development of new products by the food industry [81]. Table 2 summarises some recent studies on salt replacement, considering different food products.…”

Section: Salt Reduction and Replacement Studiesmentioning

confidence: 99%

The Role of Salt on Food and Human Health

Elías¹,

Laranjo²,

Agulheiro-Santos³

et al. 2020

Salt in the Earth

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Throughout time, salt (sodium chloride) played an important role in human societies. In ancient times, salt was used as a form of currency and to preserve foods, such as meat and fish. Besides, salt also assumed a major importance as food flavour enhancer. However, excessive salt consumption could result in serious health problems, related with hypertension and cardiovascular diseases, although this might be a controversial topic in the near future. The World Health Organization has made several policy recommendations to reduce salt intake and even implemented some policy approaches in several countries worldwide. Nevertheless, according to the European Food Safety Authority, approximately 75% of the salt we eat is already in the foods we buy. Thus, the best way to assure an effective reduction in salt consumption is to train our taste to the flavour of low-salt foods, although there is still a long way to go from awareness to action. The main goal of this chapter is to review the social and economic importance of salt throughout human history; its role in food preservation, food safety and food sensory evaluation; the impact of salt intake on human health; and the attempts to reduce or replace salt in food.

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“…& Silvestre, 2013; Zanetti et al, 2015). However, few studies analyze culinary preparations reduced in sodium content and use of ingredients naturally rich in glutamic acid with this objective (Dermiki et al, 2013;Galvão et al, 2014, Hoppu et al, 2017. Moreover, just a few of them approach the use of these foods to stimulate the reduction of sodium consumption (Ghawi et al 2014;Myrdal Miller et al, 2014;Guinard et al, 2016); making this work important for the public and the supplementary health, at national level.…”

Section: Introductionmentioning

confidence: 99%

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

et al. 2020

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Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACD and USDA's food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANDVA and Tukey Test (p < 0.05) with software FOZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ongredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.

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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Cited by 76 publications

References 102 publications

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

The Role of Salt on Food and Human Health

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

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