期刊
MEAT SCIENCE
卷 100, 期 -, 页码 124-133出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.10.002
关键词
CATA; Mortadella; Sensory analysis; Instrumental analysis; Preference map
资金
- Foundation for Research Support of the State of Minas Gerais (Fundacao de Amparo e Pesquisa de Minas Gerais - FAPEMIG) [FAPEMIG - CAG - PPM-00571-11]
- Coordination for the Improvement of Higher Education Personnel (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - CAPES) program
- National Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - CNPq)
Four different mortadella samples were technologically characterized by physical/chemical and instrumental analyses and were sensorially characterized by acceptance testing and check-all-that-apply (CATA) questions. Samples were divided into three groups by using a principle component analysis (PCA) of the technological characteristics and by using an internal preference map (IPM) of the sensory attributes from the acceptance test. CATA divided these samples into four different external preference map (EPM) groups because each sample was associated with different sensory attributes. The PCA indicated that there was a relationship between the instrumental color and texture analyses and the CATA attributes, whereby identifying the terms that positively or negatively contributed to sample acceptance. The CATA questions effectively discriminated between the meat products regarding their sensory characteristics. In addition, these attributes were linked to chemical and instrumental quality parameters. Thus, the CATA questions are a potential tool for evaluating and developing novel products. (C) 2014 Elsevier Ltd. All rights reserved.
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