Consumer acceptance and sensory profiling of reengineered kitoza products

• Autor(a) principal: Pintado, Ana I. E.
• Data de Publicação: 2016
• Outros Autores: Monteiro, Maria João, Talon, Régine, Leroy, Sabine, Scislowski, Valérie, Fliedel, Geneviève, Rakoto, Danielle, Maraval, Isabelle, Costa, Ana I. A., Silva, Ana P., Pallet, Dominique, Tomlins, Keith, Pintado, M. E.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.14/23103
• topic: Animals; Cattle; Female; Focus Groups; Humans; Male; Meat Products; Swine; Consumer Behavior

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.