Directional hedonic thresholds for sodium concentration in hamburger. (December 2019)

• Record Type: Journal Article
• Authors: Lima Filho, Tarcísio; Della Lucia, Suzana Maria; Minim, Luis Antônio; Gamba, Mila Marques; Lima, Rondinelli Moulin; Minim, Valéria Paula Rodrigues
• Is Part Of: Food quality and preference. Volume 78(2019)
• Publication Date: 2019-12
• Subjects: Hedonic threshold methodology -- Compromised acceptance threshold -- Hedonic rejection threshold -- Affective threshold -- Salt reduction; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2019.103722
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: We determine the CAT directional for sodium concentration in hamburger. We determine the HRT directional for sodium concentration in hamburger. The CAT and HRT directional enabled the obtainment of a wider range of information. The HTM was appropriately applied in a complex matrix, such as the hamburger. Abstract: A portion of the food industry is not reducing sodium concentrations in their products due to the risk of losing the sensory acceptance of their final products. In this context, the aim of the present study was to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) of sodium concentration in hamburger meat. Furthermore, these thresholds were also determined by targeting sensory attributes (aroma, texture, flavor, and overall impression). The reduction in sodium concentration led to a shift in the acceptances of flavor (CATf = 0.631%), aroma (CATa = 0.630%), overall impression (CAToi = 0.601%) and texture (CATt = 0, 482%). This depreciation, however, did not result in sensory rejection of the hamburger aroma and texture. On the other hand, a sensory rejection started to occur for both flavor and overall impression when the sodium concentration reached values of 0.170% and 0.014%, respectively. CAT and HRT directional determinations were found to provide useful information for food industries. This indicates the acceptance and rejection of each of the aforementioned attributes that are those most affected by stimulus variation (sodium reduction). Moreover, the reported outcome should stimulate sodium reduction in foods.