Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

• Published in: Journal of sensory studies 2019-06, Vol.34 (3), p.n/a
• Main Authors: Pires, Manoela Alves, Noronha, Regina Lúcia Firmento, Trindade, Marco Antonio
• Format: Article
• Language: English
• Subjects: Conjoint analysis; Consumers; Focus groups; Meat; Meat products; Perception; Sausages; Sodium
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/joss.12495

The objective was to evaluate consumer's perceptions of bologna with reduced sodium content and/or enriched with omega‐3. Two factors were selected, each one with two levels: sodium content (“more” or “less”) and omega‐3 addition (“with” or “without”). Four stimuli of bologna sausages were evaluated by 263 consumers in conjoint analysis (CA). The same stimuli were evaluated by focus group with two groups of eight participants in each one. CA showed that consumers attributed more relative importance to sodium content than omega‐3 addition. In fact, it was also observed in the focus group that consumers demonstrated lower knowledge about health benefits of omega‐3. Both techniques demonstrated that consumers approved and could consume the product with the claims: “less sodium and containing omega‐3.” Furthermore, the different consumer research techniques applied showed similar results regarding consumer's perception and acceptance about healthier meat products. Practical applications Bologna sausage is an emulsified processed meat and has high acceptability among Brazilian people, but many consumers believe that it is not healthy. Understanding the perception of healthier bologna sausages is important information to industries that can drive production based on the consumer expectation.