Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques

Author(s)

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

Affiliation

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga - Brazil

• Document type: Journal article
• Source: MEAT SCIENCE; v. 149, p. 70-78, MAR 2019.
• Web of Science Citations: 0

Abstract

This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Images with descriptions of various frankfurter types (traditional, with natural antioxidants, reduced sodium, reduced fat, as a source of dietary fibre, with omega 3, no phosphate added, no nitrite added) were presented as stimuli to 164 previously recruited consumers. The lack of information, natural, flavour issues and not being appealing characterised the no phosphate and no nitrite frankfurter groups. The consequences mentioned by the consumers that justified the choice of frankfurters with reduced sodium and fat were to avoid high blood pressure, concern about the prevention of diseases, negative perception of sodium and fat in the diet and help in weight control. It can be concluded that consumers are willing to substitute a product in traditional frankfurter with a healthier option. Among the more promising prospects for the market, are the frankfurters with reduced sodium and reduced fat. (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