| Literature DB >> 24960637 |
Morten T Paulsen1, Alexia Nys2, Randi Kvarberg3, Margrethe Hersleth4.
Abstract
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.Entities:
Keywords: Descriptive analysis; Salt reduction; Sausage; Sensory; Temporal Dominance of Sensations
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Year: 2014 PMID： 24960637 DOI： 10.1016/j.meatsci.2014.05.020
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209