Evaluation of consumers' perception regarding frankfurter sausages with different healthiness attributes

Author(s)

Polizer Rocha, Yana Jorge ^[1] ; Lapa-Guimaraes, Judite ^[1] ; de Noronha, Regina Lucia F. ^[1] ; Trindade, Marco Antonio ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Food Engn, Fac Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF SENSORY STUDIES; v. 33, n. 6 DEC 2018.
• Web of Science Citations: 0

Abstract

The objective of this study was to evaluate consumers' perception regarding frankfurter sausages with different healthiness attributes. Descriptions of different frankfurter sausages were used (traditional, with natural antioxidants, with sodium reduction, with fat reduction, source of dietary fiber, and with omega 3) as stimuli. All consumers evaluated the six stimuli and performed a test of word association before evaluating the acceptance of each concept, along with the familiarity level, consumers' emotional responses, and their perceptions of food with healthiness attributes. The category ``healthiness{''} presented the highest frequency mentions for the stimuli with healthier attributes. The negative associations related to the traditional frankfurter sausages were unhealthy, fat/cal, and high blood pressure. Regarding the emotional evaluations, significant differences were found between different types of sausage. It is possible to conclude that different types of frankfurter sausage promoted distinctive associations and emotions when recurring categories were considered, suggesting that the development and promotion of these kinds of products must consider all the particularities obtained through these results. (AU)

• FAPESP's process: 15/12429-7 - Strategies to turn healthier and safer different meat products with reduced sodium content
• Grantee: Marco Antonio Trindade
• Support Opportunities: Regular Research Grants