| Full text | |
| Author(s): |
Paglarini, Camila de Souza
[1]
;
Silva Vidal, Vitor Andre
[1]
;
dos Santos, Mirian
[1]
;
Coimbra, Lorena O.
[2]
;
Esmerino, Erick Almeida
[2, 3]
;
Cruz, Adriano G.
[3]
;
Rodrigues Pollonio, Marise Aparecida
[1]
Total Authors: 7
|
| Affiliation: | [1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, UNICAMP, BR-13083862 Campinas, SP - Brazil
[2] Fed Inst Rio Janeiro IFRJ, Food Dept, Rua Senador Furtado 121-125, BR-20270021 Maracana, RJ - Brazil
[3] Fed Rural Univ Rio Janeiro UFRRJ, Food Technol Dept, Rodovia BR 465, Km 07 S-N Zona Rural, Seropedica - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Food Research International; v. 132, JUN 2020. |
| Web of Science Citations: | 13 |
| Abstract | |
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. (AU) | |
| FAPESP's process: | 16/19967-7 - Developing functional emulsion gels for application in low fat low sodium bologna sausage |
| Grantee: | Marise Aparecida Rodrigues Pollonio |
| Support Opportunities: | Regular Research Grants |