Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese

Melo, Leide Roberta Barboza de; Torres, Fernanda Rodrigues; Guimarães, Jonas T.; Soutelino, Maria Eduarda Marques; Cruz, Adriano G.; Cortêz, Marco Antonio Sloboda

doi:10.1111/joss.12732

Cited by 6 publications

(3 citation statements)

References 26 publications

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“…From this, cured dried meat could be considered if safety in the products is prioritized. However, the demands of the market might lean toward lower sodium contents in dried meat as consumers nowadays are more aware of the health benefits of low sodium diets ( 158 ). Nevertheless, it was said that neither of the curing ingredients could effectively increase pathogen lethality by themselves ( 151 ).…”

Section: Safety and Challenges Of Dried Meats And How To Prevent Themmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

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Section: Safety and Challenges Of Dried Meats And How To Prevent Themmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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“…Studies have shown that consumers are interested in sodium‐reduced food items and that food items that had slight to moderate sodium reduction were well accepted by consumers (Hoppu et al ., 2017; Park et al ., 2020; de Melo et al ., 2022; Vinitha et al ., 2022), but this consumer liking of sodium‐reduced products highly varies depending on the type of food item. For example, reduced sodium bread and processed meat products received higher consumer liking scores due to interactions of other taste compounds such as spices, sugar and fats to mask the salt reduction.…”

Section: Introductionmentioning

confidence: 99%

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Dabas,

Gorman,

LeBlanc

et al. 2023

Int J of Food Sci Tech

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SummaryObesity and obesity‐related illness have become an increasingly prevalent problem in Canada and around the globe. Due to this situation, consumers’ attitudes toward salt use have changed. The objective of this study was to investigate individuals' attitudes toward salt use and identify if they are choosing to reduce salt in their diet using unrestrictive questions. A convenience sample of 193 participants, residing in Atlantic Canada were recruited. Word association tasks were used to identify their attitudes towards salt‐reduced foods and high‐salt food products. Furthermore, an open‐ended comment question was used to identify consumers’ salt reduction strategies. Participants considered salt‐reduced foods to be healthy and specifically indicated that they help to reduce blood pressure. However, they also considered them to be bland and lack flavour. The participants identified that they believed processed foods to be high in salt, especially processed meats. The majority of participants (70% of the overall population; 89% of older adults above 65 years of age) said they are trying to reduce their salt intake. The most frequently mentioned strategies for reducing salt and sodium intake were making homemade meals, purchasing low‐salt and sodium‐labelled foods, reading nutrition fact labels, and removing saltshakers from their table at home.

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“…Different research methods have been used to investigate what consumers feel and think (de Andrade, de Sobral, Ares, & Deliza, 2016; Gambaro, 2018; Popoola, Anders, Feuereisen, Savarese, & Wismer, 2021). Assessing consumer perception is a technique used to identify the factors that influence on the purchase and consumption of certain foods (de Melo et al, 2022), as well as to better understand consumer behavior based on their consumption habits (Penna et al, 2022; Viana et al, 2021). This information helps to determine the potential of certain products in a growing market.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Wanderley

Amboni

Aquino

et al. 2022

Journal of Sensory Studies

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Although vinegar has been consumed since ancient times, the demand for developing this product from unconventional fruits has increased in recent years. Therefore, the goal of this study was to evaluate the perception of consumers in the South Region of Brazil regarding vinegar and explore the potential of regional raw materials for its production. The study was carried out with a total of 1,970 participants using an online questionnaire divided into five sections. Through word association technique, it was noted that age group influenced on the perception experienced by those participants who are regular consumers of vinegar regarding its attributes and properties. Moreover, the type of vinegar consumed was correlated with the income of the participants. Moreover, some fruits native to the South Region of Brazil, such as jaboticaba, orange passion fruit, red araçá, uvaia, guabiroba, and feijoa, showed great potential for application in vinegar production. Practical applications This study identified the factors that influence on consumer perception experienced by people who regularly consume vinegar, as well as their attitudes related to its use, consumption, and application. Besides, it showed the importance of applying new raw materials in the vinegar preparation process, highlighting the potential of native fruits from the South Region of Brazil, thus providing relevant information for the vinegar market and an opportunity for the development of new products.

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Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese

Cited by 6 publications

References 26 publications

A comprehensive review of drying meat products and the associated effects and changes

A comprehensive review of drying meat products and the associated effects and changes

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

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