Consumer acceptance and sensory profiling of reengineered kitoza products

卷:198

Pintado, Ana I. E. ; Monteiro, Maria J. P. ; Talon, Regine ; Leroy, Sabine ; Scislowski, Valerie ; Fliedel, Genevieve ; Rakoto, Danielle ; Maraval, Isabelle ; Costa, Ana I. A. ; Silva, Ana P. ; Pallet, Dominique ; Tomlins, Keith ; Pintado, Manuela M. E.

Univ Catolica Portuguesa Porto

关键词: Kitoza;    Smoked/dried meat;    Beef;    Pork;    Madagascar;    Sensory profile;    Consumer test;   

DOI  :  10.1016/j.foodchem.2015.08.128

学科分类：食品科学和技术

【 摘 要 】

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef-and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork-than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product. (C) 2015 Elsevier Ltd. All rights reserved.