Salt reduction without consumer awareness using a sensory threshold approach: a case study in meat products

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.

Keywords

• salt reduction
• sensory threshold
• cooked meat product
• just-noticeable-difference
• consumer awareness