Sensory acceptability of a reformulated reduced salt frozen ready meal
Article first published online: 6 OCT 2009
© 2009, Wiley Periodicals, Inc.
Journal of Foodservice
Volume 20, Issue 6, pages 298–308, December 2009
How to Cite
Mitchell, M., Brunton, N. P. and Wilkinson, M. G. (2009), Sensory acceptability of a reformulated reduced salt frozen ready meal. Journal of Foodservice, 20: 298–308. doi: 10.1111/j.1748-0159.2009.00154.x
- Issue published online: 7 DEC 2009
- Article first published online: 6 OCT 2009
- flavour enhancers;
- ready meals;
- salt reduction;
- salt substitutes;
- sensory acceptability
This study investigated the effect of reducing salt levels and the addition of salt substitutes on the sensory acceptability of a frozen lasagne ready meal. Commercially produced lasagne with standard salt levels (1.05% NaCl) and lasagne with reduced salt levels (0.55% NaCl) was supplied by an industrial partner. Salt was added to the reduced salt meal via the meat sauce layers at levels to produce meals with salt concentrations of 0.55%, 0.65%, 0.75% and 0.85%. Paired comparison and triangle tests indicated that 0.3% of salt could be removed without a sensory difference being observed (P > 0.05). Salt substitutes were incorporated into the lowest salt lasagne ready meal at a concentration of 0.5%. Triangle, paired comparison and preference tests were carried out on these meals to determine acceptability. A consumer acceptability trail conducted with 175 consumers found that the low-salt KCl meal was preferred over the control (P > 0.1).