Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

B A Dos Santos; P C Bastianello Campagnol; A G da Cruz; M T E L Galvão; R A Monteiro; R Wagner; M A R Pollonio

doi:10.1016/j.foodres.2015.06.035

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

Food Res Int. 2015 Oct;76(Pt 3):725-734. doi: 10.1016/j.foodres.2015.06.035. Epub 2015 Jul 3.

Authors

B A Dos Santos¹, P C Bastianello Campagnol², A G da Cruz³, M T E L Galvão⁴, R A Monteiro³, R Wagner², M A R Pollonio⁴

Affiliations

¹ Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil. Electronic address: bialvesantos@gmail.com.
² Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
³ Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, CEP 20260-100 Rio de Janeiro, Rio de Janeiro, Brazil.
⁴ Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.

PMID: 28455058
DOI: 10.1016/j.foodres.2015.06.035

Abstract

The urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl₂, and a blend of KCl and CaCl₂ were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with those of a trained panel using quantitative descriptive analysis (QDA). The absence of concordance was observed between the CATA and free listing towards the two bidimensional sensory maps and configuration of the samples in comparison to QDA. However, free listing was able to generate a similar and resumed vocabulary when compared to QDA. Our findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction.

Keywords: Check all that apply; Dry fermented sausages; Free listing; Quantitative descriptive analysis; Sodium reduction.