Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.

The aim of this study was to determine the effects of different salt substitutes on the sensory perception of sausages. TDS was used to explore the temporal perception of the samples and DA was used as a reference method. Grill-style sausages with different levels of salt reduction combined with different salt substitutes (KCl, Na-lactate, K-lactate/Na-diacetate and milk minerals) were tested. Results showed relatively few discriminating attributes from DA. However, results from TDS indicated differences in the dynamic perception of the sodium reduced sausages compared to the control sample, especially during the aftertaste.