Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/87173
Type: Artigo de periódico
Title: Effects Of Micronized Sodium Chloride On The Sensory Profile And Consumer Acceptance Of Turkey Ham With Reduced Sodium Content
Author: Galvao M.T.E.L.
Moura D.B.
Barretto A.C.S.
Pollonio M.A.R.
Abstract: The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-point hedonic scale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized the products using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptability of the samples by the consumers. However, the consumers characterized the formulations with lower salt content as "less salty and less seasoned" in comparison to the contents in the control. Products containing 1.7% NaCl were considered very similar to the control. The results obtained indicate that it is possible to reduce NaCl content by 30% without affecting consumer acceptance of the product. The use of micronized salt did not affect the sensory characteristics when compared with those of formulations containing the same level of sodium chloride indicating that micronized salt does not influence perception of salt.
Editor: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Rights: aberto
Identifier DOI: 10.1590/S0101-20612014005000009
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84901471733&partnerID=40&md5=680b5be47c589970f59a3d477bba04f7
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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