Check All That Apply And Free Listing To Describe The Sensory Characteristics Of Low Sodium Dry Fermented Sausages: Comparison With Trained Panel

dc.creatorDos Santos
dc.creatorB. A.; Bastianello Campagnol
dc.creatorP. C.; da Cruz
dc.creatorA. G.; Galvao
dc.creatorM. T. E. L.; Monteiro
dc.creatorR. A.; Wagner
dc.creatorR.; Pollonio
dc.creatorM. A. R.
dc.date2015-OCT
dc.date2016-06-07T13:19:30Z
dc.date2016-06-07T13:19:30Z
dc.date.accessioned2018-03-29T01:39:41Z
dc.date.available2018-03-29T01:39:41Z
dc.identifier
dc.identifierCheck All That Apply And Free Listing To Describe The Sensory Characteristics Of Low Sodium Dry Fermented Sausages: Comparison With Trained Panel. Elsevier Science Bv, v. 76, p. 725-734 OCT-2015.
dc.identifier0963-9969
dc.identifierWOS:000361924500050
dc.identifier10.1016/j.foodres.2015.06.035
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0963996915300909
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242701
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306399
dc.descriptionThe urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl2, and a blend of KCl and CaCl2 were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with those of a trained panel using quantitative descriptive analysis (QDA). The absence of concordance was observed between the CATA and free listing towards the two bidimensional sensory maps and configuration of the samples in comparison to QDA. However, free listing was able to generate a similar and resumed vocabulary when compared to QDA. Our findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description76
dc.description
dc.description
dc.description725
dc.description734
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFoundation for Research Support of the State of Sao Paulo, (FAPFSP), Brazil [2012/15251-6]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCIENCE BV
dc.publisher
dc.publisherAMSTERDAM
dc.relationFOOD RESEARCH INTERNATIONAL
dc.rightsembargo
dc.sourceWOS
dc.subjectDisodium Guanylate
dc.subjectMilk Desserts
dc.subjectReplacement
dc.subjectChloride
dc.subjectCata
dc.subjectNacl
dc.subject50-percent
dc.subjectQuestions
dc.subjectPotassium
dc.subjectInosinate
dc.titleCheck All That Apply And Free Listing To Describe The Sensory Characteristics Of Low Sodium Dry Fermented Sausages: Comparison With Trained Panel
dc.typeArtículos de revistas


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