Repository logo
 
Publication

Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply

2025Journal article Open access
Simple item page
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorSbardelotto, Paula Rabelo
dc.contributor.authorAlfaro, Alexandre da Trindade
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorMitterer‐Daltoé, Marina Leite
dc.date.accessioned2025-04-07T14:13:06Z
dc.date.available2025-04-07T14:13:06Z
dc.date.issued2025
dc.description.abstractClean‐label meat products are trending in the food industry; however, they are little known by consumers. In this context, the present work aims to: (i) assess the sensory characteristics of fresh sausage supplemented with natural additives through the application of ultra‐flash profile (UFP) and (ii) investigate consumers' knowledge of clean‐label meat products using check‐all‐that‐apply (CATA) questions. Fresh sausage formulations were prepared from different concentrations of celery and rosemary extracts with curry. The results showed that different concentrations of these natural additives corresponded to different sensory profiles. The attributes that most effectively distinguish sausages are their red color, flavorful seasoning, juiciness, and spiciness. The results from CATA questions indicate a lack of understanding regarding chemicals and additives in food, as well as about clean‐label. Clean‐label meat sausage appears promising as consumers place a high value on natural additives. The remaining challenge for the meat industry's marketing sector is to establish a connection between natural additives and clean‐label products in the minds of consumers.eng
dc.description.sponsorshipThe authors thank Fundação Araucária (project number 429/2022- NAPI Agrobioalimentar), CAPES and acknowledge the technical sup- port provided. Thanks also to Robert Lee for his assistance with the English manuscript.
dc.identifier.citationSbardelotto, Paula Rabelo; Alfaro, Alexandre da Trindade; Teixeira, Alfredo; Mitterer‐Daltoé, Marina Leite (2025). Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply. Journal of Sensory Studies. ISSN 0887-8250. 40:1, p. 1-12
dc.identifier.doi10.1111/joss.70021
dc.identifier.eissn1745-459X
dc.identifier.issn0887-8250
dc.identifier.urihttp://hdl.handle.net/10198/34398
dc.language.isoeng
dc.peerreviewedyes
dc.publisherJohn Wiley
dc.relation.ispartofJournal of Sensory Studies
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCATA
dc.subjectCorrespondence analysis
dc.subjectGeneralized procrustes
dc.subjectNatural additives
dc.subjectUltra-flash profile
dc.titleConsumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Applyeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage12
oaire.citation.issue1
oaire.citation.startPage1
oaire.citation.titleJournal of Sensory Studies
oaire.citation.volume40
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

Files

License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados à WoS/Scopus