Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers
Descripción del Articulo
The authors are grateful to the ‘‘Fundação de Amparo à Pesquisa do Estado de São Paulo" (FAPESP, Brazil) for funding the project nº 2012/07113-2, ‘‘Coordenação de Aperfeiçoamento de Pessoal de Nível Superior" (CAPES) for the M.A. de Almeida Ph.Dscholarshipand Cienciactiva for the E. Saldañ...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2017 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/954 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/954 https://doi.org/10.17268/sci.agropecu.2017.04.10 |
| Nivel de acceso: | acceso abierto |
| Materia: | reduced sodium content nutrition and health claims expectation test consumers’ behavior meat product https://purl.org/pe-repo/ocde/ford#3.03.04 |
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| dc.title.none.fl_str_mv |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| title |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| spellingShingle |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers de Almeida, MA reduced sodium content nutrition and health claims expectation test consumers’ behavior meat product https://purl.org/pe-repo/ocde/ford#3.03.04 |
| title_short |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| title_full |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| title_fullStr |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| title_full_unstemmed |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| title_sort |
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers |
| author |
de Almeida, MA |
| author_facet |
de Almeida, MA Villanueva, NDM Saldana, E Pinto, JSD Contreras-Castillo, CJ |
| author_role |
author |
| author2 |
Villanueva, NDM Saldana, E Pinto, JSD Contreras-Castillo, CJ |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
de Almeida, MA Villanueva, NDM Saldana, E Pinto, JSD Contreras-Castillo, CJ |
| dc.subject.none.fl_str_mv |
reduced sodium content |
| topic |
reduced sodium content nutrition and health claims expectation test consumers’ behavior meat product https://purl.org/pe-repo/ocde/ford#3.03.04 |
| dc.subject.es_PE.fl_str_mv |
nutrition and health claims expectation test consumers’ behavior meat product |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#3.03.04 |
| description |
The authors are grateful to the ‘‘Fundação de Amparo à Pesquisa do Estado de São Paulo" (FAPESP, Brazil) for funding the project nº 2012/07113-2, ‘‘Coordenação de Aperfeiçoamento de Pessoal de Nível Superior" (CAPES) for the M.A. de Almeida Ph.Dscholarshipand Cienciactiva for the E. Saldaña Ph.D Scholarship (Contract 104-2016-FONDECYT) from the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica" (CONCYTEC, Peru). |
| publishDate |
2017 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2017 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/954 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.17268/sci.agropecu.2017.04.10 |
| dc.identifier.isi.none.fl_str_mv |
467187600029 |
| url |
https://hdl.handle.net/20.500.12390/954 https://doi.org/10.17268/sci.agropecu.2017.04.10 |
| identifier_str_mv |
467187600029 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Scientia Agropecuaria |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv |
https://creativecommons.org/licenses/by-nc/4.0/ |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc/4.0/ |
| dc.publisher.none.fl_str_mv |
SciELO |
| publisher.none.fl_str_mv |
SciELO |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
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CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883047898415104 |
| spelling |
Publicationrp00632500rp02302500rp00628500rp02601600rp00627500de Almeida, MAVillanueva, NDMSaldana, EPinto, JSDContreras-Castillo, CJ2024-05-30T23:13:38Z2024-05-30T23:13:38Z2017https://hdl.handle.net/20.500.12390/954https://doi.org/10.17268/sci.agropecu.2017.04.10467187600029The authors are grateful to the ‘‘Fundação de Amparo à Pesquisa do Estado de São Paulo" (FAPESP, Brazil) for funding the project nº 2012/07113-2, ‘‘Coordenação de Aperfeiçoamento de Pessoal de Nível Superior" (CAPES) for the M.A. de Almeida Ph.Dscholarshipand Cienciactiva for the E. Saldaña Ph.D Scholarship (Contract 104-2016-FONDECYT) from the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica" (CONCYTEC, Peru).The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixty consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine-point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 – point just-about-right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions: (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re-tasted the salami having the nutrition and health claims available (R). Student’s t-tests performed on data indicated no significant differences (p > 0.05) between the mean acceptance under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher than (B) (p ≤ 0.05). However, linear regression of (R - B) x (E - B) ratings revealed a major assimilation effect of expectation, especially under negative disconfirmation (E > B). Contrast effect was also observed, but to a lesser extent. The results showed that saltiness attribute was not decisive in decreased acceptance according to the JAR scale, but it was relevant in the aftertaste generated by adding salt substitutes. Finally, nutritional and health claims had little effect on consumer acceptance.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSciELOScientia Agropecuariainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/4.0/reduced sodium contentnutrition and health claims-1expectation test-1consumers’ behavior-1meat product-1https://purl.org/pe-repo/ocde/ford#3.03.04-1Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumersinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/954oai:repositorio.concytec.gob.pe:20.500.12390/9542024-05-30 15:23:18.49https://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="f35e56c5-337b-4be1-8ed0-c6a0ee8ade53"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers</Title> <PublishedIn> <Publication> <Title>Scientia Agropecuaria</Title> </Publication> </PublishedIn> <PublicationDate>2017</PublicationDate> <DOI>https://doi.org/10.17268/sci.agropecu.2017.04.10</DOI> <ISI-Number>467187600029</ISI-Number> <Authors> <Author> <DisplayName>de Almeida, MA</DisplayName> <Person id="rp00632" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Villanueva, NDM</DisplayName> <Person id="rp02302" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldana, E</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Pinto, JSD</DisplayName> <Person id="rp02601" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo, CJ</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>SciELO</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by-nc/4.0/</License> <Keyword>reduced sodium content</Keyword> <Keyword>nutrition and health claims</Keyword> <Keyword>expectation test</Keyword> <Keyword>consumers’ behavior</Keyword> <Keyword>meat product</Keyword> <Abstract>The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixty consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine-point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 – point just-about-right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions: (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re-tasted the salami having the nutrition and health claims available (R). Student’s t-tests performed on data indicated no significant differences (p > 0.05) between the mean acceptance under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher than (B) (p ≤ 0.05). However, linear regression of (R - B) x (E - B) ratings revealed a major assimilation effect of expectation, especially under negative disconfirmation (E > B). Contrast effect was also observed, but to a lesser extent. The results showed that saltiness attribute was not decisive in decreased acceptance according to the JAR scale, but it was relevant in the aftertaste generated by adding salt substitutes. Finally, nutritional and health claims had little effect on consumer acceptance.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.394457 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
