Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind and informed conditions. Differences in acceptance were identified...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | UVic-UCC |
| Repositorio: | RiUVic. Repositori institucional de la UVic-UCC |
| OAI Identifier: | oai:dspace.uvic.cat:10854/8109 |
| Acceso en línea: | http://hdl.handle.net/10854/8109 https://doi.org/10.1080/19476337.2021.1912188 |
| Access Level: | acceso abierto |
| Palabra clave: | Embotits Olis i greixos comestibles Porcs -- Indústria i comerç Aliments -- Consum |
| Sumario: | Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind and informed conditions. Differences in acceptance were identified in both conditions, indicating that fat reduction and substitution with <15% TPP has a positive impact. Informed liking scores showed no difference from the blind ones. Hence, consumers gave more importance to sensory properties than to label. CATA results indicated that characteristic taste, high-fat amount and delicious can be considered drivers of liking, while acid, off-flavour and low-fat amount are of disliking. Frequency of consumption showed that regular consumers gave higher acceptability to samples, being those with ≥15% TPP less acceptable. Under both conditions, CATA reflected differences for attributes related with fat and texture. Reduction of fat and its replacement with 10% TPP was feasible with no detrimental impact on acceptability. |
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