Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling.

Autor: Melios S; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: stergios.melios@teagasc.ie., Grasso S; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: simona.grasso@ucd.ie., Bolton D; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: declan.bolton@teagasc.ie., Crofton E; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: emily.crofton@teagasc.ie.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114625. Date of Electronic Publication: 2024 Jun 08.
DOI: 10.1016/j.foodres.2024.114625
Abstrakt: The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a "smoky" flavour, which was perceived as "artificial". Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as "fake", "artificial colour" and "unappealing". In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms "natural-looking", "better quality" and "healthier", while sectioned and formed cooked hams were perceived as "cheap" and "artificial". The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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