se of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dog

Author(s)

Rodrigues, Isabela ^[1] ; Magalhaes, Danielle Rodrigues ^[1] ; Trindade, Marco Antonio ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil

• Document type: Journal article
• Source: FOODS; v. 11, n. 3 FEB 2022.
• Web of Science Citations: 0

Abstract

Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers. These characteristics, on the other hand, are determined by a trained panel, and consumers are not asked how they perceive these attributes; as a result, some of the characteristics raised by the trained panel may not be relevant to consumers. In this study, the CATA test was applied to characterize three types of hot dogs, those with or without irradiation and salt reduction, and the focus group (FG) technique was employed to determine the CATA descriptors. Each participant in the FG provided five words (attributes) that, in their opinion, best defined each sample. Then, to understand the meaning and to assemble each of the different terms, a discussion of the defined attributes was conducted. The list of CATA descriptors was compiled using the most often cited attributes. The findings indicate that the major difference in hot dogs was between the formulations with and without sodium reduction. The consumers only noticed minor effects resulting from the irradiation process. The use of focus group as the method to select the CATA descriptors related to hot dogs was proven to be valid since the words that were listed for these samples were attributes that typically characterize hot dog sausages. (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