Studies on the acceptability, sensor properties & consumer perception of reformulated reduced sodium ready-meals.
Year: 2011
Type: dissertation
Abstract: The thesis was undertaken to determine the effect of salt reduction and the addition of\nsalt substitutes/flavour enhancers on the sensory acceptability of commercial frozen\nand chilled ready-meals. High salt concentrations were found in a number of readymeals\nsold commercially in Ireland. Despite adverse consumer attitudes to these\nproducts they remained a popular food choice with consumers. Sensory analyses\nconducted to determine the effect of a number of salt reduction strategies on three\nfrozen ready-meals found that salt levels in chicken curry ready-meals could be\nreduced by 33%, by 50% in chilli con carne ready-meals and by 29% in lasagne\nready-meals. The addition of commercially available salt substitutes or flavour\nenhancers into these meals allowed further salt reductions ranging from 48 to 66%.\nThe impact of salt reductions on the sensory characteristics and volatile composition\nof three chilled ready-meals was determined using flavor profile descriptive sensory\nanalysis coupled with solid-phase microextraction (SPME) and gas chromatography\nmass spectrometry (GC-MS) instrumental analysis. This approach identified several\nsignificant flavour/textural differences as affected by salt reductions. Reformulation\nby addition of selected spice blends into reduced salt cottage pie and chicken supreme\nready-meals resulted in acceptability scores comparable to commercial regular salt\ncounterparts. Finally, reformulation of reduced salt vegetable soup with added whey\nprotein (lactoferrin) hydrolysate or rosemary significantly increased acceptability over\nits commercial regular salt counterpart. Interestingly, salt taste detection and\nrecognition thresholds had no significant effect (p>0.05) on consumer acceptability or\npurchase intent of a series of regular and reduced salt vegetable soups. Overall, this\nthesis provided a detailed insight into the sensory aspects of reformulation strategies\nfor salt reduction in frozen and chilled ready-meals.
Author: Michelle Mitchell
Language: English
Topic: Sodium Intake and Health
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2130335536