title: Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.
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.
authors: Nofima AS, Osloveien 1, Pb210, 1431 Ås, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway.
authors: Morten T
authors: MT
authors: Paulsen
authors: Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors: Alexia
authors: A
authors: Nys
authors: Stabburet AS, Lienga 6, Mastemyr, 1414 Trollaasen, Norway.
authors: Randi
authors: R
authors: Kvarberg
authors: Nofima AS, Osloveien 1, Pb210, 1431 Ås, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway. Electronic address: margrethe.hersleth@nofima.no.
authors: Margrethe
authors: M
authors: Hersleth
mesh_terms: D000085:Acetates / Q000032:analysis; D000818:Animals; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D015999:Multivariate Analysis; D011189:Potassium Chloride / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis*; D019354:Sodium Lactate / Q000032:analysis; D013552:Swine; D013649:Taste; D014131:Trace Elements / Q000032:analysis
chemical_list: D000085:Acetates; D014131:Trace Elements; C548838:sodium diacetate; D012965:Sodium Chloride; D011189:Potassium Chloride; D019354:Sodium Lactate
keywords: Descriptive analysis; Salt reduction; Sausage; Sensory; Temporal Dominance of Sensations