0000000000984602
AUTHOR
F. Siret
La tradition vue par le technologue et la tradition vue par le consommateur: convergence et divergence dans le cas du jambon cuit
National audience
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages
In cooked meats, sodium chloride is involved in taste, texture and flavour release. So a reduction in the salt content may have an impact on overall perception and acceptability. The aim of this study was to evaluate the influence of composition on sodium release and saltiness intensity in chicken sausages. The rheological properties of the sausages differed according to composition. Temporal sodium release and temporal saltiness intensity were evaluated by four selected subjects when eating sausages. At each time point, the effect of the salt level in sausages on sodium release was positive and highly significant. The effect of lipids on sodium release was negative. Concerning perception, …
Pâté de campagne et fabrication traditionnelle: Effet de l' information sur l'attente et l'appréciation
National audience
Consumer perceptions of traditionally-made hams
International audience
La tradition et le consommateur: image et impact pour 2 produits de charcuterie
National audience