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Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics

2019Conference object Open access
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dc.contributor.authorRodrigues, Sandra
dc.contributor.authorGrando, Cintia
dc.contributor.authorPereira, Etelvina
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2020-03-31T09:19:30Z
dc.date.available2020-03-31T09:19:30Z
dc.date.issued2019
dc.description.abstractThis work aimed to evaluate the sensory characteristics of meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and 2 ripening times (6 and 12 days). The evaluated attributes were related to appearance (exterior and interior color), odor (intensity before and after cutting), taste (salty, bitter and metallic), texture (firmness perceived by thumbs and hardness, juiciness and chewiness in mouth) and flavor (set sensation, intensity and persistence). Five samples of each formulation were evaluated considering the salt formulations in two sessions for a shorter ripening time. The same number of samples were evaluated for a longer ripening time. Samples were evaluated by a 10 elements meat products qualified taste panel, following the Portuguese standards, and using a 7 points scale. Data were submitted to the Product Characterization procedure and to a Generalized Procrustes Analysis (GPA). GPA shows that Form1 had more intense inner odor and flavor persistence, Form3 had a darker interior color (darker red), the higher odor intensity, hardness and bitter taste, Form4 was where higher values of basic, yet not very high, flavors were noted, and Form5 had the highest values of texture, outer color and flavor intensity. Results of the characterization of the products indicate that only firmness felt by the thumbs presented a discriminatory power between sausages with shorter ripening time, Form3 had significantly lower firmness than the other formulations. In the sausages with a longer ripening time, GPA indicated Form1 with higher values for hardness, chewing, exterior color, internal odor, bitter taste and persistence of the flavor, Form3 was considered the most succulent and salty, Form4 was the one that had the most firmness, and Form5 had the highest intensity of interior color and metallic taste. The characterization of the products identified the external color as the only attribute with significant discriminatory power. Form1 had significantly darker color and Form5 had a lighter color.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Sandra; Grando, Cintia; Pereira, Etelvina; Vasconcelos, Lia Inês Machado; Teixeira, Alfredo (2019). Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics. In 70th Annual Meeting of the European Association for Animal Production: Book of abstracts. Ghentpt_PT
dc.identifier.isbn978-90-8686-339-6
dc.identifier.urihttp://hdl.handle.net/10198/21245
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEuropean Federation of Animal Sciencept_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSausagespt_PT
dc.subjectPorkpt_PT
dc.subjectSalts substitutionpt_PT
dc.subjectSensory characteristicspt_PT
dc.titleEffect of ripening time and salt reduction or substitution in pork sausages sensory characteristicspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceGhentpt_PT
oaire.citation.endPage220pt_PT
oaire.citation.startPage220pt_PT
oaire.citation.title70th Annual Meeting of the European Association for Animal Production: Book of abstractspt_PT
person.familyNameRodrigues
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameSandra
person.givenNameLia
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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