Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium‐5′‐Inosinate and Disodium‐5’‐Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures

Pasin, Gonca; O’Mahony, Michael; York, George K.; Weitzel, B.; Gabriel, Luciana Sutil; Zeidler, Gideon

doi:10.1111/j.1365-2621.1989.tb04648.x

Cited by 35 publications

(19 citation statements)

References 5 publications

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“…The formulations T 2 and T 3 presented values for the aroma attribute that are significantly higher than those of the control, and the pleasant smell of the added seasonings was enhanced (Table 5). In the control difference test, the assessors did not detect any decrease in the salty taste or increase in the astringency in the treatments with replacement of NaCl by KCl compared to the control, as expected based on literature data (TERRELL, 1983;PASIN et al, 1989). Similar to what was observed in the acceptance test, the assessors evidenced an improvement in treatments T 2 and T 3 giving higher scores to the attribute "seasoning taste" (Table 6).…”

Section: Sensory Analysissupporting

confidence: 74%

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

et al. 2012

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In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.

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Section: Sensory Analysissupporting

confidence: 74%

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

et al. 2012

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“…In meat products, R-index values greater than 50% indicate a higher hedonic rating (Pasin et al 1989). Added pineapple fiber had no effect on sausage firmness (R-index = 50%), whereas the higher R-index value close to 100% (90.29%) indicated that samples formulated with cactus pear fiber were clearly preferred by judges (Lee and Van Hout 2009).…”

Section: R-indexmentioning

confidence: 99%

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

et al. 2017

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The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

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“…The literature contains reports that the ratio of sodium to glutamate affects palatability of the solution (Chi & Chen, 1992;Halpern, 2000;Okiyama & Beauchamp, 1998;Pasin et al, 1989) but the effect of components like glutamate on perceived saltiness are not so well-documented. One report describes a soup system which was formulated with either NaCl or with NaCl and monosodium glutamate and then tested by a sensory panel to determine which formulations were equi-salty (Yamaguchi & Takahashi, 1984).…”

Section: Time -Intensity Overall Saltiness Score and Data Analysismentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using Time-Intensity and single score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the Time-Intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The Overall Saltiness Scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception.

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Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium‐5′‐Inosinate and Disodium‐5’‐Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures

Cited by 35 publications

References 5 publications

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

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