A sensometric approach to the development of mortadella with healthier fats.
The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat. Samples 3 and 4 were prepared by replacing 50% fat by a pre-emulsion composed of fish, canola and olive oil. A commercial fat-reduced sample was also studied. The sensory characteristics of the samples were evaluated by DA. Besides, eighty-four consumers evaluated their OL using a 9-point scale and answered the CATA questions. Replacement or reduction of fat caused changes in the sensory characteristics of the samples. Commercial mortadella was the most liked. CATA questions along with penalty analysis and partial least squares regression (PLSR) of dummy variables on the OL helped to identify the attributes to be changed in the mortadella formulations.
['Saldaña|Erick|E|', 'de Oliveira Garcia|Aline|A|', 'Selani|Miriam Mabel|MM|', 'Haguiwara|Marcia M H|MMH|', 'de Almeida|Marcio Aurelio|MA|', 'Siche|Raúl|R|', 'Contreras-Castillo|Carmen J|CJ|']
D000328:Adult D000368:Aged D000818:Animals D003258:Consumer Behavior D005223:Fats D005260:Female D005395:Fish Oils D006801:Humans D008297:Male D008461:Meat Products D008875:Middle Aged D000069463:Olive Oil D000074262:Rapeseed Oil D011795:Surveys and Questionnaires D013552:Swine D013649:Taste
Descriptive analysis Penalty analysis Check-all-that-apply questions Meat product