Individual Differences in CATA and PSP Data

Næs, Tormod; Varela, Paula; Berget, Ingunn

doi:10.1016/b978-0-08-101000-6.00005-6

Cited by 6 publications

(1 citation statement)

References 14 publications

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“…At the end, the consumer was asked to indicate how healthy they considered the meatballs to be (on a scale of 1-7, where 1 was not at all healthy, and 7 was very healthy) and the probability that they would purchase them (on a scale of 1-7, where 1 was not at all probable, and 7 was very probable). The Penalty Analysis was performed in accordance with the methodology indicated by Concha-Meyer et al [69], Davis et al [70], Naes et al [71], and Lawless et al [72].…”

Section: Consumer Sensorial Evaluation Of Meatballsmentioning

confidence: 99%

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Montoya

Quintero

Ortiz

et al. 2022

Foods

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Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.

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Section: Consumer Sensorial Evaluation Of Meatballsmentioning

confidence: 99%

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Montoya

Quintero

Ortiz

et al. 2022

Foods

View full text Add to dashboard Cite

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How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children

Galler

Næs

Almli

et al. 2020

Food Quality and Preference

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Assessment of Individual Differences in Sensory Evaluation

Feeney,

Nolden,

Hayes

2024

Sensory Evaluation and Consumer Acceptance of New Food Products

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The goal of this chapter is to convey that human sensory perception varies widely across individuals, and this can influence the sensations arising from foods, beverages, and oral pharmaceuticals, with downstream implications for acceptance, liking and/or use and intake. Thus, potential individual differences should be considered when determining the acceptability of new food products. Some of the biological causes of these perceptual differences will be discussed briefly, acknowledging that other chapters will focus on these aspects in greater detail. This chapter will instead focus on the various methods appropriate for use in adults to assess individual differences in variation, depending on the situation, and critically assess these methods in the context of best practice in measuring hedonic responses (i.e., acceptance, preference, and/or liking). A summary of evaluation methods suitable for a variety of scenarios will be presented for a range of different outcome goals.

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Individual Differences in CATA and PSP Data

Cited by 6 publications

References 14 publications

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children

Assessment of Individual Differences in Sensory Evaluation

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