The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent

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• 作者：Nicole J. Gaudette and Zeb Pietrasik
• 刊名：Journal of Sensory Studies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：32
• 期：1
• 全文大小：765K
• ISSN：1745-459X

文摘

Sodium reduction remains an important and ongoing initiative for the meat industry, especially for processed meats. Sodium reduction strategies, including the use of commercial salt replacers and flavor enhancers, are currently available to the food industry, however; their application toward processed meats, and subsequent impact on the sensory profile, has yet to be fully understood. In comparison to control and low salt formulations, two salt replacers (OF45, OF60) and one flavor enhancer (savory powder [SP]) were evaluated for their ability to effectively reduce sodium, while maintaining the sensory properties of restructured hams and smoked turkey sausages. Taste, odor, in-mouth aroma, and textural properties were evaluated by trained sensory panelists using a hybrid method combining Quantitative Descriptive Analysis^® and Texture Profile Analysis^®. Formulations with salt replacers were perceived as less salty and more bitter compared to control, especially for OF45, where an off aroma-induced enhancement of bitterness is postulated. SP elicited lower levels of flavor in restructured ham but may have a flavor enhancing effect in smoked turkey sausages. Processed meat systems with additional flavors may be more optimal for use of salt replacers due to a potential masking effect of bitterness.