Development and dynamics sensory profiling of ham-type product made from duck Anas platyrhynchos domesticus (Linnaeus, 1758) based on consumer perception of duck meat products in Los Baos, Laguna [Philippines]
2024
Reboton, E.M.Y.
This study aimed to determine the dynamic sensory profile of duck ham developed based on consumer perception of duck meat products in Los Baos, Laguna [Philippines]. A consumer survey was conducted in the barangays [villages] of Los Baos, Laguna to identify the quality attributes influencing preparation and consumption of duck ham. The data gathered from the consumer survey was used to develop two different treatments of duck ham, pressure-cooked (HPC) and oven-cooked (HOC). The physico-chemical properties (moisture content, fat, protein, ash, hardness) of the two treatments were analyzed. The fat content and texture content of the two treatments were significantly different from each other. HPC is more tender but has a lower fat content than HOC. The sensory profile of two treatments were assessed using Check-All-That-Apply (CATA), hedonic and purchase intent rating, Temporal CATA (TCATA) and Temporal Dominance of Sensations (TDS), CATA data show that HPC is associated with tender meat, oily/glossy and sweet attributes while HOC is associated with roasted/grilled and tough/chewy attributes. HPC is preferred over HOC in terms of hedonic and purchase intent rating. Both TCATA and TDS results showed that the two treatments are mainly differentiated by their texture. The dynamic sensory methods were able to differentiate the two treatments and also gave more information on the sensory profile of the product.
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