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Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Content Provider	Springer Nature Link
Author	Almli, Valérie Lengard Hersleth, Margrethe
Copyright Year	2012
Abstract	Health concerns related to sodium intake have instigated work towards using salt replacers in salted foods such as smoked salmon. However, innovations in food may influence sensory perception and consumer acceptance for a product. This study investigates salt replacement and brine injection salting in smoked salmon from descriptive and hedonic sensory perspectives. Smoked salmon samples were produced by combining traditional or novel salting techniques (dry salting or brine injection) with traditional or novel salt types (NaCl or NaCl + KCl in a 2:1 ratio). The samples were evaluated with regard to their appearance, odour, taste, flavour and texture by a trained panel in a quantitative descriptive analysis. They were also evaluated by 102 Norwegian consumers in blind (taste only), expectations (product information only) and full information (taste and information combined) conditions. In addition to hedonic liking, the participants evaluated their willingness to pay for the products in a non-hypothetical, incentive-compatible procedure. Descriptive results show that brine injection samples differed in appearance, taste and texture from dry-salting samples, while NaCl + KCl samples obtained the same sensory profile as NaCl samples. Consumers prefer dry-salting samples, but do not discriminate between salt types, neither in liking nor in willingness to pay. Consumers most attracted by the fully traditional treatment are characterised by a frequent consumption of smoked salmon and a focus on nutrition and healthiness in food. Consumers most attracted by the fully innovative treatment tend to be convenience oriented and price conscious. The results indicate a market potential for partially salt-replaced smoked salmon.
Starting Page	1091
Ending Page	1108
Page Count	18
File Format	PDF
ISSN	09676120
Journal	Aquaculture International
Volume Number	21
Issue Number	5
e-ISSN	1573143X
Language	English
Publisher	Springer Netherlands
Publisher Date	2012-11-25
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Smoked salmon KCl salt replacer Dry salting Injection salting Sensory profile Consumer acceptance Experimental auction (BDM) Willingness to pay Freshwater & Marine Ecology Zoology
Content Type	Text
Resource Type	Article
Subject	Aquatic Science Agronomy and Crop Science

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