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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

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Author(s):
Dos Santos, B. A. [1] ; Bastianello Campagnol, P. C. [2] ; da Cruz, A. G. [3] ; Galvao, M. T. E. L. [1] ; Monteiro, R. A. [3] ; Wagner, R. [2] ; Pollonio, M. A. R. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, BR-13083862 Sao Paulo - Brazil
[2] Univ Fed Santa Maria, BR-97105900 Santa Maria, RS - Brazil
[3] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro, BR-20260100 Rio De Janeiro - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 76, n. 3, p. 725-734, OCT 2015.
Web of Science Citations: 49
Abstract

The urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl2, and a blend of KCl and CaCl2 were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with those of a trained panel using quantitative descriptive analysis (QDA). The absence of concordance was observed between the CATA and free listing towards the two bidimensional sensory maps and configuration of the samples in comparison to QDA. However, free listing was able to generate a similar and resumed vocabulary when compared to QDA. Our findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/15251-6 - Reducing sodium chloride in fermented sausage: effect of salt substitutes (potassium chloride and calcium chloride) on sensory and biochemical reactions
Grantee:Marise Aparecida Rodrigues Pollonio
Support Opportunities: Regular Research Grants