Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham wasinvestigated. 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 hedonicscale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized theproducts using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptabilityof the samples by the consumers. However, the consumers characterized the formulations with lower salt content as “less saltyand less seasoned” in comparison to the contents in the control. Products containing 1.7% NaCl were considered very similarto the control. The results obtained indicate that it is possible to reduce NaCl content by 30% without affecting consumeracceptance of the product. The use of micronized salt did not affect the sensory characteristics when compared with those offormulations containing the same level of sodium chloride indicating that micronized salt does not influence perception of salt.
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