Kelly's repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content

Author(s)

Pires, Manoela Alves ^[1] ; Rodrigues, Isabela ^[1] ; Barros, Julliane Carvalho ^[1] ; Trindade, Marco Antonio ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Food Engn, Coll Anim Sci & Food Engn, 225 Duque de Caxias Norte, BR-13635900 Pirassununga, SP - Brazil

• Document type: Journal article
• Source: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 247, n. 1, p. 285-293, JAN 2021.
• Web of Science Citations: 1

Abstract

This work aimed to apply the Kelly's Repertory Grid methodology to obtain sensory terms to be applied in the Check-all-that-apply (CATA) question to describe bologna sausages enriched with omega-3 through the addition ofEchiumoil. Three formulations of bolognas were processed: Control (100% pork back fat), T25 and T50 (with 25 and 50% replacement of pork back fat byEchiumoil, respectively). The sensory terms characterizing the sausages, developed by Grid method, were evaluated by CATA questionnaire. Results showed that Control and T25 samples were considered sensorially similar, differing from T50 (p < 0.05). One can conclude that the Grid method could be a good option to develop reliable terms to describe bologna sausages through CATA. In addition, it is possible to replace 25% of pork back fat withEchiumoil to produce a healthier meat product with desirable sensory characteristics. (AU)

• FAPESP's process: 15/12429-7 - Strategies to turn healthier and safer different meat products with reduced sodium content
• Grantee: Marco Antonio Trindade
• Support Opportunities: Regular Research Grants