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

Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 247, n. 1, p. 285-293, JAN 2021.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 15/12429-7 - Estratégias para tornar mais saudáveis e seguros diferentes produtos cárneos com teor de sódio reduzido
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular