Effects of NaCl substitution on the sensory properties of sausages: temporal aspects

TY - JOUR

T1 - Effects of NaCl substitution on the sensory properties of sausages

T2 - temporal aspects

AU - Paulsen, Morten T.

AU - Nys, Alexia

AU - Kvarberg, Randi

AU - Hersleth, Margrethe

PY - 2014/10

Y1 - 2014/10

N2 - The aim of this study was to determine the effects of different salt substitutes on the sensory perception of sausages. TDS was used to explore the temporal perception of the samples and DA was used as a reference method. Grill-style sausages with different levels of salt reduction combined with different salt substitutes (KCl, Na-lactate, K-lactate/Na-diacetate and milk minerals) were tested. Results showed relatively few discriminating attributes from DA. However, results from TDS indicated differences in the dynamic perception of the sodium reduced sausages compared to the control sample, especially during the aftertaste.

AB - The aim of this study was to determine the effects of different salt substitutes on the sensory perception of sausages. TDS was used to explore the temporal perception of the samples and DA was used as a reference method. Grill-style sausages with different levels of salt reduction combined with different salt substitutes (KCl, Na-lactate, K-lactate/Na-diacetate and milk minerals) were tested. Results showed relatively few discriminating attributes from DA. However, results from TDS indicated differences in the dynamic perception of the sodium reduced sausages compared to the control sample, especially during the aftertaste.

U2 - 10.1016/j.meatsci.2014.05.020

DO - 10.1016/j.meatsci.2014.05.020

M3 - Journal article

C2 - 24960637

SN - 0309-1740

VL - 98

SP - 164

EP - 170

JO - Meat Science

JF - Meat Science

IS - 2

ER -