Consumer acceptance and sensory profiling of reengineered kitoza products
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 | Universidade Católica Portuguesa | Unité de Microbiologie (MIC) ; Institut National de la Recherche Agronomique (INRA) | Association pour le Développement de l'Industrie de la Viande (ADIV) | Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Université d'Antananarivo | Catolica Lisbon School of Business And Economics ; Partenaires INRAE | Natural Resources Institute ; Universidade Federal de Itajubá = Federal University of Itajubá | European Union FP7 245-025 ; FCT (Fundacao para a Ciencia e a Tecnologia) PEst OE/EQB/LA0016/2013
International audience
Показать больше [+] Меньше [-]Английский. 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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Эту запись предоставил Institut national de la recherche agronomique