%0 Journal Article
%T Salt reduction without consumer awareness using a sensory threshold approach: a case study in meat products
%A Adriana Araya-Morice
%A Danniela Hern
%A Elba Cubero-Castillo
%A Yorleny Araya-Quesada
%A ez-Campos
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2019.1648556
%X ABSTRACT Several sodium reduction strategies have been studied on meat products because of its association with non-communicable diseases; however, overall flavor is usually affected. This study¡¯s aim was to reduce salt in three meat products (chorizo and two sausages: regular and low fat) without consumers awareness using the JND methodology. The threshold constant stimuli method used 1.95% salt in chorizo, and 2.24% in both sausages as the constant stimulus. Salt concentrations around these numbers were compared against the constant stimulus using a 2-AFC difference test to calculate the JND. A second study was performed to confirm consumers did not perceive a difference on salt perception of reduced salt products. Total salt reduction obtained was between 18.5% and 22% for the three products. Consumers did not find difference in saltiness between regular and reduced-salt versions. Using JND methodology, gradual salt reduction programs could achieve accurate and major salt reductions without consumers¡¯ awareness
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1648556