Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.

Autor: Paglarini CS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil., Vidal VAS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil., Dos Santos M; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil., Coimbra LO; Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil., Esmerino EA; Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil; Federal Rural University of Rio de Janeiro (UFRRJ), Food Technology Department, Rodovia BR 465, Km 07, s/n - Zona Rural, Seropédica, Brazil., Cruz AG; Federal Rural University of Rio de Janeiro (UFRRJ), Food Technology Department, Rodovia BR 465, Km 07, s/n - Zona Rural, Seropédica, Brazil., Pollonio MAR; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil. Electronic address: pollonio@unicamp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jun; Vol. 132, pp. 109066. Date of Electronic Publication: 2020 Feb 04.
DOI: 10.1016/j.foodres.2020.109066
Abstrakt: Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale. The findings showed that fat and salt reduction, and the addition of emulsion gels as fat replacers affected the sensory characteristics of the Bologna sausages. Regarding the methods, both studies collected the variations between samples with a great correlation between data. The TDS and TCATA curves revealed that texture attributes (firm and soft) were dominant at the beginning of the evaluation for all samples. TCATA also showed that juicy was dominant in the first 15 s of eating period. Related to overall liking, control sample (2% salt and 20% pork back fat) presented the highest scores (7.25 for TDS and 7.24 for TCATA) and Bolognas sausages with emulsion gels and reduced in salt were less accepted (4.95 for TDS and 5.86 for TCATA). Bologna flavor was the major attribute related to liking and fat flavor the main driver of disliking. Results from the present work suggest that dynamic sensorial methods are effective tools to characterize reformulated meat products.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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