This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Images with descriptions of various frankfurter types (traditional, with natural antioxidants, reduced sodium, reduced fat, as a source of dietary fibre, with omega 3, no phosphate added, no nitrite added) were presented as stimuli to 164 previously recruited consumers. The lack of information, natural, flavour issues and not being appealing characterised the no phosphate and no nitrite frankfurter groups. The consequences mentioned by the consumers that justified the choice of frankfurters with reduced sodium and fat were to avoid high blood pressure, concern about the prevention of diseases, negative perception of sodium and fat in the diet and help in weight control. It can be concluded that consumers are willing to substitute a product in traditional frankfurter with a healthier option. Among the more promising prospects for the market, are the frankfurters with reduced sodium and reduced fat.

这项研究通过排序任务和硬梯形技术评估了消费者对传统法兰克福香肠和具有健康属性的法兰克福香肠的感知。已有164位以前的消费者受到刺激，其中包含描述各种法兰克福香肠类型的图像（传统的，具有天然抗氧化剂，减少的钠，减少的脂肪，作为膳食纤维的来源，其中包含欧米茄3，不添加磷酸盐，不添加亚硝酸盐）。缺乏信息，天然，风味问题以及缺乏吸引力是无磷酸盐和无亚硝酸根法兰克福香肠的特征。消费者提到的合理选择钠和脂肪减少的法兰克福香肠的后果是避免高血压，对疾病预防的关注，饮食中钠和脂肪的负面看法以及有助于控制体重。可以得出结论，消费者愿意以更健康的选择替代传统法兰克福香肠中的产品。市场上最有前途的前景之一是钠含量降低和脂肪含量降低的法兰克福香肠。