Consumer acceptance and sensory profiling of reengineered kitoza products
2016
Pintado, Ana I.E. | Monteiro, Maria J.P. | Talon, Régine | Leroy, Sabine | Scislowski, Valérie | Fliedel, Geneviève | Rakoto, Danielle | Maraval, Isabelle | Costa, Ana I.A. | Silva, Ana P. | Pallet, Dominique | Tomlins, Keith | Pintado, Manuela M.E.
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.
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