Title
A sensometric approach to the development of mortadella with healthier fats
Date Issued
01 March 2018
Access level
open access
Resource Type
journal article
Author(s)
de Oliveira Garcia A.
Selani M.M.
Haguiwara M.M.H.
de Almeida M.A.
Contreras-Castillo C.J.
Publisher(s)
Elsevier Ltd
Abstract
The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat. Samples 3 and 4 were prepared by replacing 50% fat by a pre-emulsion composed of fish, canola and olive oil. A commercial fat-reduced sample was also studied. The sensory characteristics of the samples were evaluated by DA. Besides, eighty-four consumers evaluated their OL using a 9-point scale and answered the CATA questions. Replacement or reduction of fat caused changes in the sensory characteristics of the samples. Commercial mortadella was the most liked. CATA questions along with penalty analysis and partial least squares regression (PLSR) of dummy variables on the OL helped to identify the attributes to be changed in the mortadella formulations.
Start page
176
End page
190
Volume
137
Language
English
OCDE Knowledge area
Agricultura, Silvicultura, Pesquería
Biotecnología agrícola, Biotecnología alimentaria
Nutrición, Dietética
Subjects
Scopus EID
2-s2.0-85036470838
PubMed ID
Source
Meat Science
ISSN of the container
03091740
Sponsor(s)
The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project no 2013/05359-7. Erick Saldaña thanks the “Ministerio de Educación del Perú” for the scholarship granted by the program “Programa Nacional de Becas y Crédito Educativo” (PRONABEC).
The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project no 2013/05359-7 . Erick Saldaña thanks the “ Ministerio de Educación del Perú” for the scholarship granted by the program “ Programa Nacional de Becas y Crédito Educativo ” (PRONABEC).
Sources of information:
Directorio de Producción Científica
Scopus