KOREASCHOLAR

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer’s health, taste and sodium-related attitudes on the consumer’s preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

Abstract
 I. Introduction
 II. Materials and Methods
  1. Descriptive analysis
  2. Consumer test
 III. Results and Discussion
  1. Descriptive Analysis
  2. Consumer test
 IV. Summary and Conclusion
 References

• Hyun Lee(Department of Nutritional Science & Food Management, Ewha Womans University)
• Mi Young Lee(Ministry of Food and Drug Safety)
• Eui-Su Kim(K Bridge Insight Co., Ltd.)
• Seo-Jin Chung(Department of Nutritional Science & Food Management, Ewha Womans University) Corresponding author