Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

Kessler, Fabienne; Nielsen, Mathias Boe Riisgaard; Tøstesen, Marie; Duelund, Lars; Clausen, Mathias P.; Giacalone, Davide

doi:10.1016/j.meatsci.2018.12.009

Cited by 23 publications

(8 citation statements)

References 34 publications

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“…The results of CATA showed that fat content and texture contribute to consumers' acceptance of dry cured products. Our study confirmed that CATA questions represent a good alternative to study the sensory characteristics of meat products, as revealed by Jorge et al [29] and Kessler et al [37].…”

Section: Discussionsupporting

confidence: 91%

“…According to Ares and Varela [30], the terms in CATA might include, e.g., sensory attributes, hedonic responses and emotional responses. The attributes used in the CATA questions to evaluate salami and pancetta products were provided by consumers during preliminary tests as well as selected based on a literature review [29,37,38]. The CATA questions included 25 attributes of the examined products, including 7 flavor descriptors, 3 related to taste and 3 describing texture, whereas 12 terms had an emotional and hedonic meaning (Table 1).…”

Section: Check-all-that-apply (Cata) Questionsmentioning

confidence: 99%

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Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Żakowska‐Biemans

Kostyra

Škrlep

et al. 2021

Animals

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Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.

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Section: Discussionsupporting

confidence: 91%

Section: Check-all-that-apply (Cata) Questionsmentioning

confidence: 99%

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Żakowska‐Biemans

Kostyra

Škrlep

et al. 2021

Animals

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show abstract

“…Participants were asked to observe the raw sausage and to taste the cooked sausage. Sensory liking on the characteristics of raw sausage appearance and sausage texture, taste, and overall sensory liking were rated, using a Likert 9-point scale [ 35 , 36 ], where 1 = “dislike extremely”, 2 = “dislike very much”, 3 = “dislike moderately”, 4 = “dislike slightly”, 5 = “neither like nor dislike”, 6 = “like slightly”, 7 = “like moderately”, 8 = “like very much”, and 9 = “like extremely”. RedJade Sensory Software (RedJade Sensory Software Official Website: , accessed on 1 May 2019), which was installed on the computers in each booth, was employed to collect responses.…”

Section: Methodsmentioning

confidence: 99%

The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay

Hong

Wang

et al. 2022

Foods

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As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.

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“…El conocimiento de dichos determinantes del consumo de alimentos es una herramienta importante para la prevención y el cambio de conductas de riesgo, así como para orientar las elecciones y hábitos alimentarios saludables (Bellisle, 2009;Kessler et al, 2019).…”

Section: Introductionunclassified

Aspectos Sensoriales del Umami

Sangronis¹,

Bolini²

2021

Umami Y Glutamato: Aspectos Químicos, Biológicos Y Tecnológicos

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Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

Cited by 23 publications

References 34 publications

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay

Aspectos Sensoriales del Umami

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