Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel.

Abstract Rapid methods to optimize the development of low-sodium meat products using consumers are a mandatory goal for the industry. The aim of the present study was to investigate the sensory profile of low sodium sausages containing garlic compounds obtained by Polarized Projective Mapping (PPM) performed by naive consumers. Descriptive Analysis (DA), with trained assessors was also carried out for comparison purposes. Adequate correlation (RV = 0.649, p

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