See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/285904668

The use of Just-About-Right (JAR) scales to identify drivers of customer

acceptance for low-sodium Italian salami

Article  in  Meat Science · February 2016

DOI: 10.1016/j.meatsci.2015.08.032

CITATIONS READS

2 390

6 authors, including:

Erick Saldaña Villa Jair SS Pinto

Universidad Nacional de Moquegua University of São Paulo
75 PUBLICATIONS   326 CITATIONS    26 PUBLICATIONS   175 CITATIONS   

SEE PROFILE SEE PROFILE

Silvina Fadda Carmen J. Contreras-Castillo

National Scientific and Technical Research Council University of São Paulo
67 PUBLICATIONS   1,607 CITATIONS    127 PUBLICATIONS   957 CITATIONS   

SEE PROFILE SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Development and characterization of beef burger added with micronized salt and long-chain omega-3 fatty acids View project

Study of the intrinsic and extrinsic factors on the sensory perception of mazamorra morada View project

All content following this page was uploaded by Erick Saldaña Villa on 17 January 2019.

The user has requested enhancement of the downloaded file.

112 Abstracts

the line, as a subjective sensory evaluation. The VAS was anchored as
terrible, very poor, poor, fair, good, very good, and excellent, at 0, 25.4,
50.8, 76.2, 101.6, 127.0, and 152.4 mm, respectively. Participants re-
entered the scanning room, and scans were taken as soon as possible.
Panelists left the room and were instructed to cleanse their palates
before re-entry into the scanning room where a final scan was taken.
Analysis of fMRI data was conducted using fMRI Expert Analysis Tool. A
priori evaluation was conducted to evaluate connectivity to the mOFC.
Analysis of VAS data was conducted using SAS.
Results: Differences in connectivity were observed in the
amygdala and hippocampus. Connectivity of regions were correlated
to the mOFC (P ≤ 0.05). High quality steak samples had mean VAS
measurements of 140.46, 134.37, 142.75 and 139.19, for tenderness,
juiciness, flavor, and overall liking, respectively. Low quality steak
samples had mean VAS measurements of 49.28, 49.53, 49.02, and
52.58, for tenderness, juiciness, flavor, and overall liking, respective-
ly. Scores for high quality steak samples were greater (P ≤ 0.01) than
low quality samples for all palatability traits.
Conclusion: This shows differences in brain connectivity and hedonic
liking after consumption of steak of different qualities.This relationship
between VAS and fMRI data, suggest that connected regions respond to
different qualities of steak differently. There is a great deal of literature
describing how the mOFC is linked to value-based decision making and
forming memory. This implies that connected regions could influence
hedonic value placed on steak. This research adds knowledge and
understanding to the many recent advances in neural topography.
Keywords: Beef, Blood Oxygen Level Dependant, Hemodynamic,
Neuroimaging, Sensory Evaluation
Results: Three groups are shown graphically (Fig. 1) as function
of JAR responses.The first group is composed of scores 1, 2 and 3
representing the responses "less than ideal". The second group is
formed by score 4 representing "ideal", and the third group is formed
by scores 5, 6 and 7 showing responses "more than ideal”. For the
sample under development in the laboratory (No. 580), consumers
considered the salami dark. For salt content, the sample showed high
values (50% of consumers) from "less than ideal" to "ideal". It is
favorable for the research purpose that a high number of consumers
do not notice the replacement of NaCl by mixture of potassium
chloride 2.5 g Kg- 1 + 2.5 g Kg - 1 calcium chloride. However, texture
and characteristic flavor of Italian salami presented a high percent-
age of consumers below ideal. The other samples were the basis for
the salami reformulation developed in laboratory, commercial
samples No. 428 and 635 had higher percentages of the optimum
point for all attributes (color, texture, characteristic flavor and salt
content). These responses were expected because these products are
the most consumed in the Brazilian market. Furthermore, the
commercial sample No.372 showed high percentage of the optimum
point for the attributes of texture and salt content. The variance in
the PCA showed that two main components explained 99%.
Moreover, the attributes of texture, flavor characteristic and salt
content are related to the principal component 1. Also, the overall
quality and color are correlated with the principal component 2.
According to the sensory analysis, all samples have different sensory
characteristics, however, each differs from the other samples. Sample
372 showed distinct color and sample 635, different overall quality,
acceptance texture and sodium content.

doi:10.1016/j.meatsci.2015.08.031

Consumer Topics
5
The use of Just-About-Right (JAR) scales to identify drivers of
customer acceptance for low-sodium Italian salami
M.A. de Almeidaa,⁎, N.D.M. Villanuevab, E. Saldañaa, J.S.D.S. Pintoa, S.G.
Faddac, C.J. Contreras Castilloa, aAgroindustry, Food and Nutriction, Sao
Paulo University, Piracicaba, Brazil, bFacultad de Ingeniería Agraria,
Universidad Católica Sedes Sapientiae, Lima, Peru, cCentro de Referencia
para Lactobacilos, San Miguel do Tucuman, Argentina

Objectives: To evaluate the effects of sodium chloride (NaCl)

reduction replaced by combinations of potassium chloride (KCl) and
calcium chloride (CaCl2) with the use of Just-About-Right (JAR)
scales to identify drivers of customer acceptance to produce low-
sodium salami.
Materials and Methods: We compared low-sodium salami
developed in laboratory (sample No. 580 – 8.8 g kg- 1of sodium
(Na) and 290 g kg- 1of fat) with three brands of Italian salami: more
commercialized salami (sample No. 635 - 16.1 g Kg- 1Na, 300 g kg- 1of
fat), higher market salami (No. 372 - 17.9 g kg- 1Na, 230 g kg- 1of fat)
and high-sodium content salami (428 - 25.6 g kg- 1Na, 237 g kg- 1of
fat). Sixty consumers participated in the test (31.7% males and 68.3%
females) and received the monadic samples according to the Latin
Square experimental design. Consumers evaluated the overall
acceptance of salamis using the nine-point hedonic scale. Texture, Conclusion: New formulation of low-sodium salami under
characteristic flavor, color and salt content were assessedusing the development should contain the characteristics of texture and
Just-About-Right scale. The results were analyzed by the principal residual taste indicated in the commercial samples.
component analysis (PCA) based on the Pearson correlation to
identify the influence of the measured attributes using the JAR scale Keywords: Italian salami, low-sodium, principal component analysis
for product acceptance to adopt procedures for the reformulation of
low-sodium salami. The results of the JAR scale were analyzed using doi:10.1016/j.meatsci.2015.08.032
PCA by software XLSTAT (Addinsoft, New York, USA).

View publication stats