Ham Particle Size Influences Saltiness Perception in Flans

One major issue of the food industry is reducing sodium content while maintaining food acceptability and liking. Despite extensive research in this field, little has been published on real complex food products. The aim of this study was to investigate whether the size of particles, a parameter easi...

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Bibliographic Details
Published in:Journal of food science 2014-04, Vol.79 (4), p.S693-S696
Main Authors: Emorine, M, Septier, C, Thomas‐Danguin, T, Salles, C
Format: Article
Language:English
Subjects:
Acceptability
Adult
Animals
Atoms & subatomic particles
consumer acceptance
consumer attitudes
Consumer Behavior
Diet, Sodium-Restricted
food acceptability
Food and Nutrition
Food engineering
Food Handling
food industry
Food Preferences
food processing
Food quality
Food science
Foods
Ham
heterogeneous food products
Humans
Life Sciences
liking
Male
Meat - analysis
Particle Size
Particulate composites
Perception
Pork
Salinity
Salt
salt concentration
salt distribution
salt reduction
saltiness
saltiness enhancement
Salts
Sodium
Sodium Chloride, Dietary
Sodium, Dietary
Swine
Taste
Taste Perception
taste-aroma interaction
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Summary:One major issue of the food industry is reducing sodium content while maintaining food acceptability and liking. Despite extensive research in this field, little has been published on real complex food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in food processing, could influence the salty taste of low‐salt food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on salt perception and the consumer liking of flans varying in their overall salt concentrations (low‐ and high‐salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived saltiness. Moreover, low‐ and high‐salt flans were equally liked, demonstrating that food manufacturers could reduce the salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the salt‐providing particles.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.12399