Consumer acceptance and sensory profiling of reengineered kitoza products
Pintado A.I.E. | Monteiro M.J.P. | Talon R. | Leroy S. | Scislowski V. | Fliedel G. | Rakoto D. | Maraval I. | Costa A.I.A. | Silva A.P. | Pallet D. | Tomlins K.I. | Pintado M.
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. (Résumé d'auteur)
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