150092 20251017144547.0 doi 10.1016/j.lwt.2015.10.048 sideral 99379 ART-2016-99379 eng Resconi, V.C. Universidad de Zaragoza (orcid)0000-0002-2713-5939 Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole musle cooked hams: Sensory analysis and consumer preferences 2016 Sensory characteristics and visual acceptability of cooked hams with rice starch (RS) and fructo-oligosaccharides (FOS) as substitutes for, respectively, sodium tripolyphosphate (STPP) and dextrose (Dex), were evaluated. Replacement of STPP with RS is associated with hams being less juicy, salty and springy, but more adhesive and could negatively affect appearance; but replacement of Dex by FOS had minimal sensory influence. The relative importance of product appearance, pack labels and price information cues in simulated purchasing decisions was also investigated. Consumer purchase choices were more influenced by product appearance than by pack labels referring to additives or price. Including labelling information regarding reduction or exclusion of phosphates may be more important than labels regarding a reduction in salt. For the Irish consumers studied here, the use of phosphates in cooked hams sounds artificial, unhealthy and unknown, whereas dietary fibre was perceived as healthy, natural and improving of the eating quality. info:eu-repo/semantics/closedAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 2.329 2016 FOOD SCIENCE & TECHNOLOGY 32 / 127 = 0.252 2016 Q2 T1 1.352 2016 Food Science 2016 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Keenan, D. F. Barahona, M. Universidad de Zaragoza (orcid)0000-0002-7922-1601 Guerrero, L. Kerry, J. P. Hamil, R. 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 66 (2016), 284-292 Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 1363394 http://zaguan.unizar.es/record/150092/files/texto_completo.pdf Versión publicada 2535901 http://zaguan.unizar.es/record/150092/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:150092 articulos driver 2025-10-17-14:10:21 ARTICLE