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Consumer acceptance and sensory profiling of reengineered kitoza products

2016Journal article Open access
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dc.contributor.authorPintado, Ana I. E.
dc.contributor.authorMonteiro, Maria João
dc.contributor.authorTalon, Régine
dc.contributor.authorLeroy, Sabine
dc.contributor.authorScislowski, Valérie
dc.contributor.authorFliedel, Geneviève
dc.contributor.authorRakoto, Danielle
dc.contributor.authorMaraval, Isabelle
dc.contributor.authorCosta, Ana I. A.
dc.contributor.authorSilva, Ana P.
dc.contributor.authorPallet, Dominique
dc.contributor.authorTomlins, Keith
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-13T20:04:40Z
dc.date.available2017-10-13T20:04:40Z
dc.date.issued2016
dc.description.abstractKitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationPINTADO, Ana I. E.; MONTEIRO, Maria João; TALON, Régine; LEROY, Sabine; SCISLOWSKI, Valérie; FLIEDEL, Geneviève; RAKOTO, Danielle; MARAVAL, Isabelle; COSTA, Ana I. A.; SILVA, Ana P.; PALLET, Dominique; TOMLINS, Keith; PINTADO, M. E. - Consumer acceptance and sensory profiling of reengineered kitoza products. Food Chemistry. ISSN 0308-8146. Vol. 198 (2016), p. 75-84pt_PT
dc.identifier.doi10.1016/j.foodchem.2015.08.128pt_PT
dc.identifier.eid84953296789
dc.identifier.pmid26769507
dc.identifier.urihttp://hdl.handle.net/10400.14/23103
dc.identifier.wos000367534100011
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationPEst OE/EQB/LA0016/2013pt_PT
dc.subjectAnimalspt_PT
dc.subjectCattlept_PT
dc.subjectFemalept_PT
dc.subjectFocus Groupspt_PT
dc.subjectHumanspt_PT
dc.subjectMalept_PT
dc.subjectMeat Productspt_PT
dc.subjectSwinept_PT
dc.subjectConsumer Behaviorpt_PT
dc.titleConsumer acceptance and sensory profiling of reengineered kitoza productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage84
oaire.citation.startPage75
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume198
person.familyNamePintado
person.familyNameMonteiro
person.familyNameTALON
person.familyNameAlmeida Costa
person.familyNameTomlins
person.familyNamePintado
person.givenNameAna
person.givenNameMaria Joao
person.givenNameRégine
person.givenNameAna Isabel
person.givenNameKeith
person.givenNameMaria Manuela
person.identifierK-3258-2016
person.identifier95391
person.identifier456608
person.identifier.ciencia-id871B-4017-FC07
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-id831D-A48B-8D05
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-4931-708X
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0003-3122-4376
person.identifier.orcid0000-0001-6443-8229
person.identifier.orcid0000-0001-6897-5902
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3258-2016
person.identifier.ridA-2427-2011
person.identifier.ridI-5182-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id6602847645
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id35571101100
person.identifier.scopus-author-id9036710800
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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