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Ng MK, Adhikari K, Andress EL, Henes ST, Lee JS, Cox GO. Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:786-795. [PMID: 37949524 DOI: 10.1016/j.jneb.2023.07.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 07/13/2023] [Accepted: 07/25/2023] [Indexed: 11/12/2023]
Abstract
OBJECTIVE Determine acceptance of unfamiliar recipes and investigate the practicality of a hybrid (remote and in-office) method of evaluating recipes. METHODS Peer educators from the University of Georgia's Expanded Food and Nutrition Education Program and Supplemental Nutrition Assistance Program-Education programs used a hybrid home-use test method to evaluate 8 recipes before and after preparation and tasting. We collected perceived and actual measures of recipe acceptance. The main outcomes included overall liking and preparation behaviors, analyzed using nonparametric approaches. RESULTS No significant differences (P > 0.05) were found between prepreparation and postpreparation overall liking or preparation behaviors for each recipe, supporting the practicality of the method. Liking of recipe preparation exceeded 7 out of 9 for all recipes, but ratings for recipe preparation willingness and perceived program participant ratings decreased after tasting. CONCLUSIONS AND IMPLICATIONS Although tasting new recipes is necessary to determine specific modifications, a hybrid recipe evaluation format is practical for introducing new recipes to peer educators when resources are limited.
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Affiliation(s)
- Melanie K Ng
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA
| | - Elizabeth L Andress
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Sarah T Henes
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Jung Sun Lee
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Ginnefer O Cox
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA.
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2
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Xiong Y, Lin X, Wen X, Wang Y, Liang W, Xing T. The Analysis of Residents' Intention to Consume Pre-Made Dishes in China: A Grounded Theory. Foods 2023; 12:3798. [PMID: 37893691 PMCID: PMC10606755 DOI: 10.3390/foods12203798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/13/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
The demand for pre-made dishes has increased in China. However, a detailed understanding of residents' intention to consume pre-made dishes is lacking in the existing studies. This research aims to investigate the consumer motives and intention to consume pre-made dishes. Through in-depth interviews and analysis, this research explores the factors influencing the residents' intention along the research steps of grounded theory. Fifty-one residents participated in semi-structured interviews via face-to-face or online interviews. Three motives for purchasing pre-made dishes were attitude, subjective norm, and perceived control. These were influenced by external factors, including environmental features and product features. Subjective characteristics are pre-existing characteristics of individuals themselves, including cooking skills, food skills, housework allocation, and eating attitudes, which play a moderating role in the relationship between external factors and consumer motives. Based on the six major categories, this study built a model of the formation mechanism of the consumer intention to consume pre-made dishes. It revealed the psychological attribution of residents' consumption of pre-made dishes. The finding of this study contributes to the understanding of the internal logic of PMDs' consumer intention formation. It would be a guide for researchers to map out appropriate business development strategies, and provide evidence for the government in formulating management policies.
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Affiliation(s)
- Yanling Xiong
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Xiaoxi Lin
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Xiaowei Wen
- Research Institute of Rural Development of Guangdong Province, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Yiqin Wang
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Wenwen Liang
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
| | - Tianyang Xing
- College of Economics and Management, South China Agricultural University, Wushan Road 483, Tianhe District, Guangzhou 510642, China
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3
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Freschi P, Braghieri A, Pacelli C, Langella E, Riviezzi AM, Paolino R, Cosentino C. Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition. Foods 2023; 12:1089. [PMID: 36900606 PMCID: PMC10000647 DOI: 10.3390/foods12051089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/22/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of "cacciatore" salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers' ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference.
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Affiliation(s)
| | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
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4
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Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. Meat Sci 2023; 195:109004. [DOI: 10.1016/j.meatsci.2022.109004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
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5
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Chen HS. Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan. Nutrients 2022; 14:nu14183853. [PMID: 36145231 PMCID: PMC9502358 DOI: 10.3390/nu14183853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 02/05/2023] Open
Abstract
With increasing concerns over environmental and animal protection, along with consumers' preoccupation with health and wellness, the concept of a green diet is gaining popularity. This is leading to a new trend in the food culture of plant-based meat. Employing the extended model of goal-directed behavior (EMGB), this study examines the factors influencing the intentions of young consumers to consume plant-based meat. In particular, this study incorporates two vital constructs in food consumption, namely environmental concern and sensory appeal, into the model of goal-directed behavior (MGB) framework. Data were collected from closed questionnaires: a total of 537 questionnaire responses were gathered in Taiwan. The analysis was performed using the SPSS 25.0 for Windows and AMOS 24.0 for Windows. The results reveal that the EMGB included a satisfactory level of ability in predicting participants' intentions to consume plant-based meat and was superior to the original MGB. Furthermore, the two incorporated constructs were significant variables influencing consumers' decision formation. In addition, the attitude, subjective norm, perceived behavioral control, and positive anticipated emotion influenced consumer desire, which, in turn, influenced behavioral intentions.
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Affiliation(s)
- Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; ; Tel.: +886-4-2473-0022 (ext. 12225)
- Department of Medical Management, Chung Shan Medical University Hospital, Taichung 40201, Taiwan
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6
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Braghieri A, Pacelli C, Riviezzi AM, Di Cairano M, Napolitano F. Promoting the direct sale of pasta filata cheese. J Dairy Sci 2022; 105:7334-7343. [PMID: 35931479 DOI: 10.3168/jds.2021-21285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 05/03/2022] [Indexed: 11/19/2022]
Abstract
Small-medium dairy enterprises may verify the possibility to enhance their margins by shortening the supply chain. We propose a short sequence of marketing actions with the aim to support the inclusion of transformed goods into their productive process. These actions include the assessment of the main factors affecting consumer cheese purchase decision, evaluation of the validity of the association brand product, and identification of the preferred cheese format. Eighty-two consumers were selected. Their motives for purchasing pasta filata cheese were assessed using the food choice questionnaire. They were also asked to rate their preference for 4 different traditional pasta filata cheeses and 3 well-known local cheese brands. The frequency of consumption of 4 different Mozzarella cheese formats (standard Mozzarella, bite-size Mozzarella, cherries, knots or braids) was gathered. One-way ANOVA was used to analyze the food choice questionnaire scores. Purchase intentions were subjected to ANOVA with 2 factors (brand and cheese) and their interaction. The frequencies of consumption of the 4 different Mozzarella formats was analyzed using the χ2 test for independent samples. Based on our results, the communication around pasta filata cheese should focus on intrinsic characteristics such as healthiness and sensory properties, whereas standard Mozzarella with good nutritional and eating quality should be the most produced item and marketed if the associated brand product is well received by the consumers. By shortening the supply chain an increased economic and environmental sustainability can be expected.
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Affiliation(s)
- Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Corrado Pacelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Amelia Maria Riviezzi
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Di Cairano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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7
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Chmiel M, Adamczak L, Pietrzak D, Florowski T, Florowska A. Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska Sausage”. Foods 2022; 11:foods11060811. [PMID: 35327234 PMCID: PMC8949296 DOI: 10.3390/foods11060811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of the study was to determine the effects of air relative humidity (RH: 60 and 80%) during the drying process of “krakowska sucha staropolska” (KSS) sausages on selected quality characteristics. The composition and production process of KSS sausages complied the requirements of traditional specialities guaranteed. It was found that the use of lower RH of drying air allowed a time reduction of 20%. Lowering the RH of air during the drying process did not affect the cross-sectional colour and odour of the sausages, colour components, TBARS values, protein, fat and salt content. However, the acceleration of the drying process resulted in very dried outer layers and less dry interior of KSS sausages. As a result, the sausages had lower scores in the sensory evaluation of hardness and overall acceptability. For this reason, shortening the drying process of sausages by using air with lower relative humidity is not recommended.
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8
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Ng MK, Lee JS, Sanville LM, Cotta‐Rivera E, Dallas J, Pencek A, Powell A, Williams B, Moore CJ, Cox GO. Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (
SNAP‐Ed
) informs consumer acceptance and recipe development needs. J SENS STUD 2021. [DOI: 10.1111/joss.12730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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9
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Rodrigues JF, Andrade RDS, Souza VRD, Abreu LRD, Barcelos ADF, Cruz AGD, Esmerino EA, Pinheiro ACM. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. FOOD SCI TECHNOL INT 2021; 28:379-387. [PMID: 34000862 DOI: 10.1177/10820132211018037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.
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Affiliation(s)
| | | | | | | | | | - Adriano Gomes da Cruz
- Departament of Food, Federal Institute of Rio de Janeiro, IFRJ - Rio de Janeiro, Brazil
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10
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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11
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Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment. Foods 2021; 10:foods10020345. [PMID: 33562836 PMCID: PMC7916031 DOI: 10.3390/foods10020345] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability purposive sampling approach was adopted for the recruitment of consumers. A pre-tested questionnaire was used to collect data from 501 consumers. Descriptive statistics, confirmatory factor analysis, and structural equation modeling were adopted to analyze the data. Factor loading, Cronbach’s alpha, composite reliability, average variance extracted, and correlations estimate of constructs revealed good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The path analysis of structural model demonstrated positive relationship between sensory appeal, nutritional quality, safety attributes, healthiness, and purchase intention of convenience food. Further, the path analysis of structural model revealed that purchase intention with consumption as well as consumption with satisfaction were positively associated for convenience food. Sensory appeal was the key determinant influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. The good taste, pleasant appearance, nice smell, and appealing texture within sensory appeal were the most important factors influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. Further, the consumers in emerging economies such as India focus more on sensory appeal in convenience food choice.
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12
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Napolitano F, Girolami A, Faraone D, Chaudry MMA, Braghieri A. Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami. Meat Sci 2020; 167:108159. [DOI: 10.1016/j.meatsci.2020.108159] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 03/29/2020] [Accepted: 04/21/2020] [Indexed: 01/22/2023]
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13
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Abstract
This position paper describes a common stand on methodology of human attitudes and behaviour that is suitable to use in studies regarding cow-calf contact (CCC) in dairy production, in order to create a common knowledge base and foundation for future recommendations of CCC systems. We describe how different quantitative and qualitative methods can be used to study human attitudes to CCC as well as farmer or consumer behaviour. We aim to contribute to a better understanding of the available methods, and hope that this paper can be used as a guideline for future studies in this area.
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14
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Effect of information on geographical origin, duration of transport and welfare condition on consumer's acceptance of lamb meat. Sci Rep 2020; 10:9754. [PMID: 32546711 PMCID: PMC7298018 DOI: 10.1038/s41598-020-66267-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Accepted: 05/04/2020] [Indexed: 11/22/2022] Open
Abstract
Animal production system and welfare conditions can influence consumers’ acceptance, as meat from animals grazing in natural pasture and labelled with information about high standards of welfare is preferred. In addition, geographical origin of food is recently considered one of the main information influencing the consumers’ acceptance. Local products are collectively associated with high quality attributes by the consumers related to shorter transport and good welfare. Lamb meat is considered local and typical food; however, it is common to find in the same market both local and imported lamb meat. The present investigation aimed at understanding the importance of information about geographical origin, transport duration, and welfare condition of lambs for consumers and their actual liking. Moreover, the quality of lamb meat from local and imported animals as affected by short or long transport was assessed. Data demonstrated that both short and long transport did not affect organoleptic quality of meat; this result was corroborated by an absence of both metabolic and immune stressors in long term transport lambs except for haptoglobin, cortisol and glucose. However, the expected and actual acceptability were affected by the information with higher scores for local lamb when information on the geographical origin, transport duration, and welfare condition was provided to the consumers.
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15
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Patarata L, Martins S, Silva JA, Fraqueza MJ. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 2020; 9:E206. [PMID: 32079181 PMCID: PMC7073624 DOI: 10.3390/foods9020206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.
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Affiliation(s)
- Luis Patarata
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Sílvia Martins
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - José António Silva
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Maria João Fraqueza
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;
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16
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Parrini S, Sirtori F, Acciaioli A, Becciolini V, Crovetti A, Franci O, Romani A, Scardigli A, Bozzi R. Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage. Animals (Basel) 2019; 10:ani10010014. [PMID: 31861711 PMCID: PMC7022300 DOI: 10.3390/ani10010014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 12/13/2019] [Accepted: 12/18/2019] [Indexed: 11/16/2022] Open
Abstract
Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved.
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Affiliation(s)
- Silvia Parrini
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
- Correspondence: ; Tel.: +39-055-2755591
| | - Francesco Sirtori
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
| | - Anna Acciaioli
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
| | - Valentina Becciolini
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
| | - Alessandro Crovetti
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
| | - Oreste Franci
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
| | - Annalisa Romani
- Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis, Department of Statistics Computer Science Applications “G. Parenti”, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Firenze, Italy; (A.R.); (A.S.)
| | - Arianna Scardigli
- Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis, Department of Statistics Computer Science Applications “G. Parenti”, University of Florence, Via U. Schiff, 6, 50019 Sesto Fiorentino, Firenze, Italy; (A.R.); (A.S.)
| | - Riccardo Bozzi
- Department of Agricultural, Environmental, Food and Forestry Science and Technology, University of Florence, Via delle Cascine 5, 50144 Firenze, Italy; (F.S.); (A.A.); (V.B.); (A.C.); (O.F.); (R.B.)
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17
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The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami. J FOOD QUALITY 2019. [DOI: 10.1155/2019/2171076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to examine if small amounts of oxygen (O2) causing discolouration of salami exposed to light in the grocery store also cause adverse changes in the flavour and odour sensory profile. Sensory properties of packaged sliced salami under different temperatures (4, 20°C, and 23°C), two lights sources (LED and fluorescent), and a low level of residual O2 in the headspace were evaluated. The experiment consisted of nine series, which were sensory-assessed after 3 and 6 days of display. A combination of light exposure and residual O2 causing discolouration resulted in substantial off-flavour and off-odour of the displayed salami, both on the upper slice exposed to light and the middle slice in the stack with no direct light exposure. Samples from all other series without O2 and those displayed in various light or stored in darkness showed no changes in quality compared with control samples stored in darkness. Temperature at display did not affect sensory attributes in the series without O2 in the headspace. Sensory results from 3 to 6 days display were similar. To minimize quality defects and food waste, producers and retailers are advised to store packages of sliced salami in darkness until nearly all residual O2 is consumed internally by the product before placing the packages upon light in the counter.
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Han D, Mi S, Zhang CH, Li J, Song HL, Fauconnier ML, Tyteca E. Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics. Molecules 2019; 24:E1385. [PMID: 30970544 PMCID: PMC6479604 DOI: 10.3390/molecules24071385] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/01/2019] [Accepted: 04/08/2019] [Indexed: 11/16/2022] Open
Abstract
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6⁻20.3), octanal (OAV at 30.3⁻47.5), nonanal (OAV at 68.6⁻166.3), 1,8-cineole (OAV at 36.4⁻133.3), anethole (OAV at 5.9⁻28.3) and 2-pentylfuran (OAV at 3.5⁻29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.
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Affiliation(s)
- Dong Han
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium.
| | - Si Mi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chun-Hui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Juan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Huan-Lu Song
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | | | - Eva Tyteca
- Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium.
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Yang J, Lee J. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods 2019; 8:foods8020054. [PMID: 30717367 PMCID: PMC6406395 DOI: 10.3390/foods8020054] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 01/13/2019] [Accepted: 01/14/2019] [Indexed: 11/16/2022] Open
Abstract
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers' growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.
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Affiliation(s)
- Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
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Suwonsichon S. The Importance of Sensory Lexicons for Research and Development of Food Products. Foods 2019; 8:E27. [PMID: 30650601 PMCID: PMC6352027 DOI: 10.3390/foods8010027] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/08/2019] [Accepted: 01/10/2019] [Indexed: 11/16/2022] Open
Abstract
A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.
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Affiliation(s)
- Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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21
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Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Marino R, Della Malva A, Seccia A, Caroprese M, Sevi A, Albenzio M. Consumers' expectations and acceptability for low saturated fat 'salami': healthiness or taste? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3515-3521. [PMID: 28071795 DOI: 10.1002/jsfa.8205] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/16/2016] [Accepted: 01/04/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated. RESULTS Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other. CONCLUSION The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Antonio Seccia
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Mariangela Caroprese
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Agostino Sevi
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
| | - Marzia Albenzio
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
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23
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Braghieri A, Piazzolla N, Galgano F, Condelli N, De Rosa G, Napolitano F. Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Sci 2016; 122:68-75. [PMID: 27486959 DOI: 10.1016/j.meatsci.2016.07.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 07/21/2016] [Accepted: 07/25/2016] [Indexed: 11/17/2022]
Abstract
The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and l-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P<0.05) and tended to be perceived with higher intensities of flavor (P<0.10), pepper (P<0.20), and oiliness (P<0.20), while resulting lower in chewiness (P<0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.
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Affiliation(s)
- Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Nicoletta Piazzolla
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Fernanda Galgano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Giuseppe De Rosa
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 133, 80055 Portici, NA, Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
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