Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

• Autor(a) principal: Souza, Dyego Leandro Bezerra de
• Data de Publicação: 2021
• Outros Autores: Sellas, Marina Colomer, Marti, Anna Vila, Moreno, Miriam Torres
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/54838; https://doi.org/10.1080/19476337.2021.1912188
• topic: dry fermented sausages; fat reduction; texturized pea protein; consumer studies; Check-All-That-Apply (CATA)

Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That- Apply (CATA) questionnaire under blind and informed conditions. Differences in acceptance were identified in both conditions, indicating that fat reduction and substitution with <15% TPP has a positive impact. Informed liking scores showed no difference from the blind ones. Hence, consumers gave more importance to sensory properties than to label. CATA results indicated that characteristic taste, high-fat amount and delicious can be considered drivers of liking, while acid, off-flavour and low-fat amount are of disliking. Frequency of consumption showed that regular consumers gave higher acceptability to samples, being those with ≥15% TPP less acceptable. Under both conditions, CATA reflected differences for attributes related with fat and texture. Reduction of fat and its replacement with 10% TPP was feasible with no detrimental impact on acceptability.