Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel.

@article{Santos2015CheckAT,
  title={Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel.},
  author={Bibiana Alves dos Santos and Paulo Cezar Bastianello Campagnol and Adriano Gomes da Cruz and Maria Em{\'i}lia Galv{\~a}o and Raphael Monteiro and Roger Wagner and Marise Aparecida Rodrigues Pollonio},
  journal={Food research international},
  year={2015},
  volume={76 Pt 3},
  pages={725-734}
}
The urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl2, and a blend of KCl and CaCl2 were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with… CONTINUE READING
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