Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/27783 |
Resumo: | This study aimed to conduct a market research on Italian type salami, and evaluate sensory, physical and chemical characteristics of 4 brands sold in Dourados -MS. The market research was carried out using the form Google Form® form, sensory analysis (acceptance test and purchase intention), and physical and chemical (water activity (Aw), pH, color and shear strength). The survey reached 14 states of various age groups, with fixed incomes of four or more minimum wages, and only 8% of these had some restriction on the consumption of salami, 2% being vegetarian. The most consumed type of salami was the Italian type, and 64% of them could easily find it in the market. The most popular brands were Sadia, Seara and Perdigão. As for the attributes odor and color, the average varied from "I liked it moderately" to "I liked it a lot", for flavor, from "I liked it a little to I liked it a lot" and texture, all of them obtained average ratings of "I liked it moderately". The intention to certainly buy ranged from 26% (sample 3) to 60% (sample 1). The Aw values met the legislation. The values of the L* parameter varied from 48.26 to 55.17, a* from 12.23 to 15.07, b* from 7.02 to 9.00, hue from 24.98 to 33.05° and Chroma from 14.18 to 16.63. Sample 1 obtained the highest value of shear force, differing from the others. It can be concluded that commercial Italian type salamis have differences that can be decisive in the consumer's choice. These differences are due to the variations in the preparation method adopted by the brands in their productions. |
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Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MSEstudio de mercado, análisis sensorial, físico y químico del salami italiano comercializado en la ciudad de Dourados – MSPesquisa de mercado, análise sensorial, físicas e químicas de salames tipo italiano comercializado na cidade de Dourados - MSAcceptabilityWater activityInstrumental colorShear forceFermented sausage.AceptabilidadActividad del águaColor instrumentalFuerza de cizallamientoSalchicha fermentada.AceitabilidadeAtividade de águaCor instrumentalForça de cisalhamentoEmbutido fermentado.This study aimed to conduct a market research on Italian type salami, and evaluate sensory, physical and chemical characteristics of 4 brands sold in Dourados -MS. The market research was carried out using the form Google Form® form, sensory analysis (acceptance test and purchase intention), and physical and chemical (water activity (Aw), pH, color and shear strength). The survey reached 14 states of various age groups, with fixed incomes of four or more minimum wages, and only 8% of these had some restriction on the consumption of salami, 2% being vegetarian. The most consumed type of salami was the Italian type, and 64% of them could easily find it in the market. The most popular brands were Sadia, Seara and Perdigão. As for the attributes odor and color, the average varied from "I liked it moderately" to "I liked it a lot", for flavor, from "I liked it a little to I liked it a lot" and texture, all of them obtained average ratings of "I liked it moderately". The intention to certainly buy ranged from 26% (sample 3) to 60% (sample 1). The Aw values met the legislation. The values of the L* parameter varied from 48.26 to 55.17, a* from 12.23 to 15.07, b* from 7.02 to 9.00, hue from 24.98 to 33.05° and Chroma from 14.18 to 16.63. Sample 1 obtained the highest value of shear force, differing from the others. It can be concluded that commercial Italian type salamis have differences that can be decisive in the consumer's choice. These differences are due to the variations in the preparation method adopted by the brands in their productions. Este estudio tuvo como objetivo realizar un estudio de mercado sobre el salami tipo italiano, y evaluar las características sensoriales, físicas y químicas de 4 marcas comercializadas en Dourados -MS. El estudio de mercado mediante el formulario de Google Form®, el análisis sensorial (prueba de aceptación e intención de compra) y el físico-químico (actividad del agua (Aw), pH, color y resistencia al cizallamiento). La encuesta llegó a 14 estados de varios grupos de edad, con ingresos fijos de cuatro o más salarios mínimos y sólo el 8% de ellos tenía alguna restricción en el consumo de salami, siendo el 2% vegetariano. El tipo de salami más consumido era el italiano y el 64% lo encontraba fácilmente en el mercado. Las marcas más populares fueron Sadia, Seara y Perdigão. En cuanto a los atributos olor y color, la media varió de "me ha gustado moderadamente" a "me ha gustado mucho", para el sabor, de "me ha gustado un poco a me ha gustado mucho" y la textura, todos ellos obtuvieron valoraciones medias de "me ha gustado moderadamente". La intención de compra segura varía entre el 26% (muestra 3) y el 60% (muestra 1). Los valores de Aw cumplían la legislación. Los valores del parámetro L* oscilaron entre 48,26 y 55,17, a* entre 12,23 y 15,07, b* entre 7,02 y 9,00, el tono entre 24,98 y 33,05° y el croma entre 14,18 y 16,63. La muestra 1 obtuvo el valor más alto de fuerza de cizallamiento, diferenciándose de las demás. Se puede concluir que los salamis comerciales de tipo italiano presentan diferencias que pueden ser decisivas en la elección del consumidor. Estas diferencias se deben a las variaciones en el modo de preparación adoptado por las marcas en las producciones.Objetivou-se neste estudo realizar uma pesquisa de mercado sobre salame tipo italiano, e avaliar características sensoriais, físicas e químicas de 4 marcas comercializadas em Dourados -MS. A pesquisa de mercado foi realizada pelo formulário Google Form®, análise sensorial (teste de aceitação e intenção de compra), e físicas e químicas (atividade de água (Aw), pH, cor e força de cisalhamento). A pesquisa alcançou 14 estados de diversas faixas etárias, com renda fixa de quatro ou mais salários mínimos e apenas 8% desses possuíam alguma restrição quanto ao consumo de salame, sendo 2% por serem vegetarianos. O tipo de salame mais consumido foi o salame tipo italiano e 64% encontram facilmente no mercado. As marcas de salame mais encontradas são Sadia, Seara e Perdigão. Quanto aos atributos odor e cor a média variaram de “gostei moderadamente” a “gostei muito”, para sabor de “gostei pouco a gostei muito” e textura todas obtiveram médias de “gostei moderadamente”. A intenção de certamente compraria variou de 26% (amostra 3) a 60% (amostra 1). Os valores Aw encontram-se atenderam a legislação. Os valores do parâmetro L* variou de 48,26 a 55,17, a* de 12,23 a 15,07, b* de 7,02 a 9,00, hue de 24,98 a 33,05° e Chroma de 14,18 a 16,63. A amostra 1 obteve o maior valor de força de cisalhamento, diferindo das demais. Conclui-se que os salames tipo italiano comerciais possuem diferenças que podem ser decisivas na escolha do consumidor. Essas diferenças são devidas as variações no modo de preparo adotado pelas marcas nas produções. Research, Society and Development2022-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2778310.33448/rsd-v11i5.27783Research, Society and Development; Vol. 11 No. 5; e8511527783Research, Society and Development; Vol. 11 Núm. 5; e8511527783Research, Society and Development; v. 11 n. 5; e85115277832525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/27783/24351Copyright (c) 2022 Angela Dulce Cavenaghi Altemio; Cleisla da Silva Gonzalez; Crislaine Oleinik da Silva; Guilherme Leonel Machado; Luciane Barbosa Pessoa; Naiara Aparecida de Sousahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAltemio, Angela Dulce Cavenaghi Gonzalez, Cleisla da Silva Silva, Crislaine Oleinik da Machado, Guilherme Leonel Pessoa, Luciane Barbosa Sousa, Naiara Aparecida de 2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/27783Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:24.329512Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS Estudio de mercado, análisis sensorial, físico y químico del salami italiano comercializado en la ciudad de Dourados – MS Pesquisa de mercado, análise sensorial, físicas e químicas de salames tipo italiano comercializado na cidade de Dourados - MS |
title |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS |
spellingShingle |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS Altemio, Angela Dulce Cavenaghi Acceptability Water activity Instrumental color Shear force Fermented sausage. Aceptabilidad Actividad del água Color instrumental Fuerza de cizallamiento Salchicha fermentada. Aceitabilidade Atividade de água Cor instrumental Força de cisalhamento Embutido fermentado. |
title_short |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS |
title_full |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS |
title_fullStr |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS |
title_full_unstemmed |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS |
title_sort |
Market research, sensory, physical and chemical analysis of Italian-type salami sold in the city of Dourados – MS |
author |
Altemio, Angela Dulce Cavenaghi |
author_facet |
Altemio, Angela Dulce Cavenaghi Gonzalez, Cleisla da Silva Silva, Crislaine Oleinik da Machado, Guilherme Leonel Pessoa, Luciane Barbosa Sousa, Naiara Aparecida de |
author_role |
author |
author2 |
Gonzalez, Cleisla da Silva Silva, Crislaine Oleinik da Machado, Guilherme Leonel Pessoa, Luciane Barbosa Sousa, Naiara Aparecida de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Altemio, Angela Dulce Cavenaghi Gonzalez, Cleisla da Silva Silva, Crislaine Oleinik da Machado, Guilherme Leonel Pessoa, Luciane Barbosa Sousa, Naiara Aparecida de |
dc.subject.por.fl_str_mv |
Acceptability Water activity Instrumental color Shear force Fermented sausage. Aceptabilidad Actividad del água Color instrumental Fuerza de cizallamiento Salchicha fermentada. Aceitabilidade Atividade de água Cor instrumental Força de cisalhamento Embutido fermentado. |
topic |
Acceptability Water activity Instrumental color Shear force Fermented sausage. Aceptabilidad Actividad del água Color instrumental Fuerza de cizallamiento Salchicha fermentada. Aceitabilidade Atividade de água Cor instrumental Força de cisalhamento Embutido fermentado. |
description |
This study aimed to conduct a market research on Italian type salami, and evaluate sensory, physical and chemical characteristics of 4 brands sold in Dourados -MS. The market research was carried out using the form Google Form® form, sensory analysis (acceptance test and purchase intention), and physical and chemical (water activity (Aw), pH, color and shear strength). The survey reached 14 states of various age groups, with fixed incomes of four or more minimum wages, and only 8% of these had some restriction on the consumption of salami, 2% being vegetarian. The most consumed type of salami was the Italian type, and 64% of them could easily find it in the market. The most popular brands were Sadia, Seara and Perdigão. As for the attributes odor and color, the average varied from "I liked it moderately" to "I liked it a lot", for flavor, from "I liked it a little to I liked it a lot" and texture, all of them obtained average ratings of "I liked it moderately". The intention to certainly buy ranged from 26% (sample 3) to 60% (sample 1). The Aw values met the legislation. The values of the L* parameter varied from 48.26 to 55.17, a* from 12.23 to 15.07, b* from 7.02 to 9.00, hue from 24.98 to 33.05° and Chroma from 14.18 to 16.63. Sample 1 obtained the highest value of shear force, differing from the others. It can be concluded that commercial Italian type salamis have differences that can be decisive in the consumer's choice. These differences are due to the variations in the preparation method adopted by the brands in their productions. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27783 10.33448/rsd-v11i5.27783 |
url |
https://rsdjournal.org/index.php/rsd/article/view/27783 |
identifier_str_mv |
10.33448/rsd-v11i5.27783 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27783/24351 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 5; e8511527783 Research, Society and Development; Vol. 11 Núm. 5; e8511527783 Research, Society and Development; v. 11 n. 5; e8511527783 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052826641235968 |