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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.)

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers

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Author(s):
de Almeida, Marcio Aurelio [1] ; Montes Villanueva, Nilda Doris [2] ; Saldana, Erick [1] ; da Silva Pinto, Jair Sebastiao [1] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Catolica Sedes Sapientiae, Fac Ingn Agr, Esq Constelac Sol Oro S-N, Lima - Peru
Total Affiliations: 2
Document type: Journal article
Source: SCIENTIA AGROPECUARIA; v. 8, n. 4, p. 389-399, OCT-DEC 2017.
Web of Science Citations: 2
Abstract

The first contact between consumers and the food product is usually the packaging and it's labelling. Therefore, it is the primary means to generate consumer's expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixty consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine-point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 - point just-about-right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions: (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re-tasted the salami having the nutrition and health claims available (R). Student's t-tests performed on data indicated no significant differences (p > 0.05) between the mean acceptance under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher than (B) (p = 0.05). However, linear regression of (R - B) x (E - B) ratings revealed a major assimilation effect of expectation, especially under negative disconfirmation (E > B). Contrast effect was also observed, but to a lesser extent. The results showed that saltiness attribute was not decisive in decreased acceptance according to the JAR scale, but it was relevant in the aftertaste generated by adding salt substitutes. Finally, nutritional and health claims had little effect on consumer acceptance. (AU)

FAPESP's process: 12/07113-2 - Bioprotetores microorganisms in salami with low salt content and its effect on the overall quality and sensory
Grantee:Carmen Josefina Contreras Castillo
Support Opportunities: Regular Research Grants