Abstract
Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 - 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p Ë‚0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p Ë‚0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p Ë‚0.05) by both the groups (YC and OC) than PG2.0 samples.
Highlights
The content of salt in meat products continues to be of interest to consumer organizations and health professionals (WHO, 2013)
The aim of this study was to examine the importance of reduced the salt content of meat products according to the presence or absence of monosodium glutamate (MSG) for various groups of consumers
AND DISCUSSION the recipe was free from substitutes and contained beef, it can be considered as a standard meat product of standard quality
Summary
The content of salt in meat products continues to be of interest to consumer organizations and health professionals (WHO, 2013). The salt content of meat products can be reduced to a level that does not affect the technological or organoleptic properties of the product. By further reducing the sodium content, it may be partly or completely replaced by other substances that do not adversely affect the sensory and technological properties. Because of anatomical changes in all the senses involved in human food perception, on average seniors perceive a lower flavour intensity than younger adults, are less sensitive to changes in the flavour profile of foods and show a decreased ability to discriminate between different intensity levels of flavour and/or taste attributes Despite these differences in their sensory perception of foods, young adults and seniors seem to differ less in their initial hedonic appraisal of food products (Doets and Kremer, 2016). Traditional consumer testing provides important information regarding acceptability but may miss important unconscious responses of consumers (Torrico et al, 2018)
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