Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.

Sodium reduction influences the quality of processed meat products that, in turn, affect consumer acceptance. The objective of this study was to develop and evaluate the texture, color, and sensory acceptability of reduced-sodium Vienna sausage. A three-component mixture design (0-65% NaCl; 35-100% KCl; 0-20% glycine [Gly]) was performed to obtain an optimal salt mixture based on 14 sausage formulations. Mixture response surface plots revealed the optimal reduced-sodium Vienna sausage containing 20.13-65.00% NaCl, 35.00-60.15% KCl, and 0.00-20.00% Gly (this salt mixture constituted 1.35% of the formulation). One optimal laboratory-scale sausage, formulated with 21.43% NaCl, 59.71% KCl, and 18.86% Gly, was further selected for commercial scale-up production (a 25-kg batch). Both laboratory-scale and scale-up products were comparably acceptable (5.9-6.6 vs. 5.9-6.7) for overall liking, flavor, saltiness, and texture, and contained 315.4-333.5 mg sodium/100 g, hence having >25% sodium reduction compared to the control (569.5 mg/100 g) according to US Food and Drugs Administration regulation. This study demonstrated the feasibility of a scale-up production of acceptable reduced-sodium Vienna sausage formulated with a salt mixture of NaCl/KCl/Gly. PRACTICAL APPLICATION: Processed meat products are one of the major sources of daily dietary sodium in the form of sodium chloride. Recently, there is an increased demand by consumers for healthier meat products. Of particular interest is finding solutions for sodium reduction in meat products while maintaining sensory properties and consumer acceptance. This study demonstrated that a mixture of KCl and Gly could be used as partial NaCl substitution in the commercial scale-up of Vienna sausages without drastically compromising sensory acceptability.

Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity.

BACKGROUND: In duplicated ranking tests, panelists either rank duplicates separately (2SS) or jointly in a single session (1SS). This study compared data analyses of duplicated yellow color intensity rank data using Friedman versus Mack-Skillings (M-S) tests. Panelists (n = 75) ranked an orange juice set twice - a similar-samples set (100%, 95% versus 90%); samples other than the 100% juice were prepared by dilution with water. Rank sum data were obtained from (a) intermediate ranks from jointly re-ranked scores of 2SS for each panelist, and (b) joint rank data of all panelists from the two replications in 1SS. Both (a) and (b) were analyzed using the M-S test. The median rank data (c) for each panelist from two replications were analyzed using the Friedman test. RESULTS: Comparing M-S with the Friedman tests, the former generally produced higher test statistics and lower P-values than the latter. However, when considering the pattern of post hoc pairwise significant differences, both tests yielded similar conclusions. CONCLUSION: This study demonstrated that, in a duplicated ranking test with three samples that were very similar in color, separating the two replications into two complete individual ranking tests or serving sessions (2SS) may prevent sensitivity loss due to fatigue that is otherwise experienced when evaluating all samples together in a single session (1SS). We expected to find the M-S test to be more sensitive than the Friedman test; however, this hypothesis was not supported by the post hoc (Tukey's honest significant difference (HSD)) multiple comparison test results under the specific test conditions in this study. © 2019 Society of Chemical Industry.

Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability.

Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. COE on sensory acceptability (hedonic liking) were characterized and quantified using mixed and nonlinear models. N = 540 subjects evaluated grape juice samples of different acceptability qualities (A = good, B = medium, C = poor) for the liking of color (C), taste (T), and overall (OL). Three models were used to quantify COE: (1) COE as an interaction effect; (2) COE as a residual effect; (3) COE proportional to the treatment effect. For (1), COE was stronger for C than T and OL, although COE was minimal. For (2), C showed higher estimates (-0.15 to +0.10) of COE than did T and OL (-0.09 to +0.07). COE mainly took the form of convergence. For (3), the absolute proportionality parameter estimate (λ) was higher for C than for T and OL (-0.155 vs. -0.004 to -0.039), which represented -15.46% of its direct treatment effect. Model (3) showed a significant COE for C. COE cannot be ignored as they may lead to the misinterpretation of sensory acceptability results.

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products.

Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralose, stevia, saccharin, aspartame, and sucrose) under 2 eliciting conditions: control (brand name only) and informed (brand name/packet image), to assess impact of the packet color. For a given condition, 5 identical tea samples each labeled with a sweetener type were rated for sweetness and overall liking (9-point) and emotions (5-point). Nonsignificant interactions between eliciting condition and sweetener type were found for liking attributes and emotions (except peaceful), indicating their independent effects. However, overall differences existed among sweetener types and eliciting conditions based on both hedonic and emotional responses (MANOVA, P < 0.05), suggesting modulating effects of packet color on sweetener type in the sensory-emotion space. The sensory-emotion profile for sucrose was separate from that of nonnutritive sweeteners, with statistically significant Mahalanobis distances among sample centroids. Increases in positive emotion intensities contrasted with a decrease in negative emotion intensities were observed for some sweeteners moving from the control to informed condition. Sweetness liking was strongly correlated with the emotion satisfied (sucralose, saccharin) only in the control condition, whereas it was strongly correlated with the emotions pleased and satisfied (stevia), disgusted (aspartame), and satisfied (sucrose) only in the informed condition. Overall, results suggested that sensory liking and emotions during the consumption experience are related not entirely to the type of sweetener, but also the color of the packet.

Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test.

Appropriate analysis for duplicated multiple-samples rank data is needed. This study compared analysis of duplicated rank preference data using the Friedman versus Mack-Skillings tests. Panelists (n = 125) ranked twice 2 orange juice sets: different-samples set (100%, 70%, vs. 40% juice) and similar-samples set (100%, 95%, vs. 90%). These 2 sample sets were designed to get contrasting differences in preference. For each sample set, rank sum data were obtained from (1) averaged rank data of each panelist from the 2 replications (n = 125), (2) rank data of all panelists from each of the 2 separate replications (n = 125 each), (3) jointed rank data of all panelists from the 2 replications (n = 125), and (4) rank data of all panelists pooled from the 2 replications (n = 250); rank data (1), (2), and (4) were separately analyzed by the Friedman test, although those from (3) by the Mack-Skillings test. The effect of sample sizes (n = 10 to 125) was evaluated. For the similar-samples set, higher variations in rank data from the 2 replications were observed; therefore, results of the main effects were more inconsistent among methods and sample sizes. Regardless of analysis methods, the larger the sample size, the higher the χ(2) value, the lower the P-value (testing H0 : all samples are not different). Analyzing rank data (2) separately by replication yielded inconsistent conclusions across sample sizes, hence this method is not recommended. The Mack-Skillings test was more sensitive than the Friedman test. Furthermore, it takes into account within-panelist variations and is more appropriate for analyzing duplicated rank data.

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs.

UNLABELLED: Effects of attribute presence and absence on the emotional profile and consumer acceptability of products with varying qualities were assessed using eggs as an example. An online survey (n = 320) was used to evaluate emotional responses and acceptability to 5 types of egg quality attributes: intrinsic, aesthetic, extrinsic, expediency, and wholesome/safety, for both present and absent conditions. Attribute absence rather than presence evoked greater consumer discriminating emotions associated with eggs. Mean emotion intensity elicited by the presence of all quality attributes ranged from 1.67 (intrinsic; guilty) to 4.05 (wholesome; good) versus 2.01 (wholesome; satisfied) to 3.29 (wholesome; disgusted) when absent. Key positive emotions elicited by presence of attributes were active, calm, good, interested, happy, safe, and satisfied; while dominant negative emotions elicited by absence of attributes included disgusted and worried. Wholesome quality (constituted by egg freshness, "packing/best-before-date" and absence of visible cracks) exhibited the highest liking (7.65) and emotion intensities, while the emotional responses to both the presence and absence of intrinsic quality (constituted by nutrient-fortified egg, organic egg, and USDA-certified farm egg) were similar, reflecting their dynamic effects on emotions. Emotions and acceptability were more correlated for attribute absence than presence; and good, happy, and satisfied emotions were strongly related to egg acceptability (r ≥ 0.6). Egg product/packaging design can be oriented toward emphasizing wholesome and expedient attributes, since they enhance good, safe, and satisfied emotions, while minimizing disgust, worry, and boredom. The use of emotional responses and hedonic testing regarding attribute presence and absence would allow for improved selection of attributes critical to consumer acceptance of products. PRACTICAL APPLICATION: Assessing effects of attribute presence compared with absence on food-evoked emotions may offer valuable insights for differentiation of competing or otherwise similar products. Affective consumer responses to food products with varying sensory and quality attributes are influenced by several factors including psychographics, demographics, product category, and test design. In this study, a scenario is depicted where product developers can identify critical product features based on emotional assessment of products with and without quality attributes. This study is beneficial to product developers and the egg industry, as it identifies opportunities to better understand consumer needs, thereby, designing products destined for success in the marketplace.

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study.

Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were dissolved in water + emulsifier and mixed with canola oil (20% by weight). Two emulsions were prepared: emulsion 1 (viscosity = 257 cP) and emulsion 2 (viscosity = 59 cP). The forced-choice ascending concentration series method of limits (ASTM E-679-04) was used to determine detection and/or recognition thresholds at 25 °C. Group best estimate threshold (GBET) geometric means were expressed as g/100 mL. Comparing NaCl with KCl, there were no significant differences in detection GBET values for all systems (0.0197 - 0.0354). For saltiness recognition thresholds, KCl GBET values were higher compared with NaCl GBET (0.0822 - 0.1070 compared with 0.0471 - 0.0501). For NaCl and KCl, emulsion 1 and/or emulsion 2 did not significantly affect the saltiness recognition threshold compared with that of the aqueous solution. However, the bitterness recognition thresholds of caffeine and KCl in solution were significantly lower than in the emulsions (0.0242 - 0.0586 compared with 0.0754 - 0.1025). Gender generally had a marginal effect on threshold values. This study showed that, compared with the aqueous solutions, emulsions did not significantly affect the saltiness recognition threshold of NaCl and KCl, but exhibited bitterness-suppressing effects on KCl and/or caffeine.

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein.

The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined. The 10 spread formulations, prepared following a 3-component constrained simplex lattice mixture design, were subjected to a consumer acceptance test to identify sensory attributes driving consumer acceptance and purchase intent. Predictive regression models were used to plot mixture response surfaces of the critical sensory attributes (taste, mouthfeel, and overall liking) that influenced purchase intent. Areas within the contour plots of these critical sensory attributes, having acceptability scores > or = 68 ("moderately like" on the 100-mm bidirectional labeled affective magnitude scale) were chosen and superimposed to obtain a predicted optimum formulation range (37% to 43% RBO, 4% to 7% SPC, and 52% to 57% water). The formulation containing 37% RBO, 6% SPC, and 57% water, which was located within the optimum region, was selected as a base for further developing flavored (sour cream & onion, cheddar & sour cream, or Monterrey Jack dried cheese) products. All flavored spreads were significantly more acceptable than the plain formulation. Purchase intent of all flavored products also significantly increased once consumers had been given the information about potential health benefits associated with RBO and SPC in the spreads.