The sensory quality of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages during storage

Guzek, Dominika; Głąbska, Dominika; Brodowska, Marta; Godziszewska, Jolanta; Górska‐Horczyczak, Elżbieta; Pogorzelska, Ewelina; Wojtasik‐Kalinowska, Iwona; Wierzbicka, Agnieszka

doi:10.1002/jsfa.8421

Cited by 6 publications

(4 citation statements)

References 38 publications

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“…The challenge of processed foods is to reduce sodium levels without affecting the product's sensory acceptance and ensure consumers will continue buying these reformulated products. Several studies have been designed for this purpose (Araújo et al, 2021, 2022; Guzek et al, 2017; Lima Filho et al, 2019, 2020; Lobo & Ferreira, 2021; Restrepo‐Molina et al, 2019). It has already been verified that there is a significant reduction in acceptance (CAT) from the 27.32% reduction in the sodium content in hamburgers (Lima Filho et al, 2019); of 69.7% in the sodium content in hamburgers, when 0.96% of garlic powder is added (Lima Filho et al, 2020); of 42% in sodium content in bread loaves (Lobo & Ferreira); and 60% in NaCl content in cracker‐type biscuits (Araújo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Sant'anna

Araújo

Cornejo

et al. 2023

Journal of Sensory Studies

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The information present on packages of low‐sodium food can affect the different segment consumers' sensory and affective perceptions. The objective of the study was to investigate to which extent the package information on the reduction of sodium can reduce acceptance (compromised acceptance threshold—CAT) or cause rejection (hedonic rejection threshold—HRT) in different segments of salty crackers consumers. Consumers were segmented into little, medium, and great health concerns (GHC) using the Health Consciousness Scale, but only the two last groups were studied. Three trials were conducted: blind trial, with no information about the product; trial “Love your life!,” with package bringing information about sodium reduction, traffic light alerts and additional information “Love your life!”; and the trial “Great flavor,” with package similar to the previous trial, but with the additional information “Great flavor.” The hedonic thresholds were determined for each trial and for the medium and great health concern segments. Package information on the sodium reduction had no influence on CAT and HRT values for consumers expressing medium health concerns. However, the additional sentence “Great flavor” negatively influenced the CAT values of this segment. For consumers expressing GHC, the presence of the package allowed a more significant sodium chloride reduction without affecting the cracker sensory acceptance. For this segment, the package with the additional sentence “Great flavor” had the most significant favorable influence on the results. Therefore, for most of the population, food industries need not be afraid to report on the reduction of sodium on food labels.Practical applicationsHedonic threshold values are very useful for industries that intend to reduce the sodium CAT and without HRT of their products. In addition, the results of this study can help industries in the process of package development for low‐sodium products, allowing a more significant reduction of this ingredient without compromising the product's sensory acceptance or without resulting in rejection. Furthermore, it was demonstrated that there is adequate communication, regardless of whether the consumer segment has medium or GHC.

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Section: Introductionmentioning

confidence: 99%

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Sant'anna

Araújo

Cornejo

et al. 2023

Journal of Sensory Studies

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“…Additionally, companies must ensure good control and traceability systems for processed foods in order to adequately inform the food composition 5 . Therefore, if the product contains ingredients classified as food allergens, it must be declared on the label describing also the name of the component that causes food allergy 8 .…”

Section: Introductionmentioning

confidence: 99%

Soy protein: a food allergen frequently used in the preparation of meat products

et al. 2020

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“…Sodium performs a series of vital functions in the body, including the maintenance of extracellular fluid volume, osmotic pressure, and pH and the transmission of nerve impulses [1][2][3][4]. Unlike other essential minerals such as calcium, there are no large reserves of sodium in the body How to cite: Restrepo-Molina, D.A, Arroyave-Maya, W, González-Rodríguez, D.M, Sepúlveda-Valencia, J.U.…”

Section: Introductionmentioning

confidence: 99%

“…DYNA, 86(209), pp. 17-24, April -June, 2019. and it is necessary to constantly replace sodium through the diet [3,4]. For many people, however, the current daily sodium intake exceeds the recommendations for good health [5], leading to water retention and an increased blood volume that could increase blood pressure and cause heart disease [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

Rodríguez

Restrepo-Molina

Velásquez

et al. 2019

DYNA

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High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables

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The sensory quality of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages during storage

Abstract: The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.

Cited by 6 publications

References 38 publications

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Soy protein: a food allergen frequently used in the preparation of meat products

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

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