Sensory acceptability of a reformulated reduced salt frozen ready meal

Abstract

Abstract 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).