Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000700751 |
Resumo: | ABSTRACT: Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater diversity of physicochemical and sensory qualities, which often can weaken a product’s identity. The aim of the present study was to evaluate the description and discrimination of brands of Italian Salami and Colonial Sausage using the “check-all-that- apply” technique by consumers and in parallel to relate the sensory perception to the physicochemical qualities of the fermented sausages. Results revealed a lack of physicochemical and sensory standardization for the Colonial Sausage brands (traditional). Sensory evaluations were most effective for discriminating industrial and traditional sausages. Through the check-all-that apply technique, consumers described and discriminated the samples, and set a standard for better hedonic acceptance of fermented sausages. |
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Ciência rural (Online) |
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Physicochemical quality and consumer discrimination of industrial and traditional fermented sausagescatacolonial sausageconsumersitalian salamisensory profileABSTRACT: Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater diversity of physicochemical and sensory qualities, which often can weaken a product’s identity. The aim of the present study was to evaluate the description and discrimination of brands of Italian Salami and Colonial Sausage using the “check-all-that- apply” technique by consumers and in parallel to relate the sensory perception to the physicochemical qualities of the fermented sausages. Results revealed a lack of physicochemical and sensory standardization for the Colonial Sausage brands (traditional). Sensory evaluations were most effective for discriminating industrial and traditional sausages. Through the check-all-that apply technique, consumers described and discriminated the samples, and set a standard for better hedonic acceptance of fermented sausages.Universidade Federal de Santa Maria2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000700751Ciência Rural v.50 n.7 2020reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200143info:eu-repo/semantics/openAccessBonacina,MarliceSilva,Gabriela Smolinski daMitterer-Daltoé,Marina Leiteeng2021-04-05T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
title |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
spellingShingle |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages Bonacina,Marlice cata colonial sausage consumers italian salami sensory profile |
title_short |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
title_full |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
title_fullStr |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
title_full_unstemmed |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
title_sort |
Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages |
author |
Bonacina,Marlice |
author_facet |
Bonacina,Marlice Silva,Gabriela Smolinski da Mitterer-Daltoé,Marina Leite |
author_role |
author |
author2 |
Silva,Gabriela Smolinski da Mitterer-Daltoé,Marina Leite |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Bonacina,Marlice Silva,Gabriela Smolinski da Mitterer-Daltoé,Marina Leite |
dc.subject.por.fl_str_mv |
cata colonial sausage consumers italian salami sensory profile |
topic |
cata colonial sausage consumers italian salami sensory profile |
description |
ABSTRACT: Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater diversity of physicochemical and sensory qualities, which often can weaken a product’s identity. The aim of the present study was to evaluate the description and discrimination of brands of Italian Salami and Colonial Sausage using the “check-all-that- apply” technique by consumers and in parallel to relate the sensory perception to the physicochemical qualities of the fermented sausages. Results revealed a lack of physicochemical and sensory standardization for the Colonial Sausage brands (traditional). Sensory evaluations were most effective for discriminating industrial and traditional sausages. Through the check-all-that apply technique, consumers described and discriminated the samples, and set a standard for better hedonic acceptance of fermented sausages. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000700751 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000700751 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20200143 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.50 n.7 2020 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140554827956224 |