Perception of traditional food products in six European regions using free word association

Guerrero, Luís; Claret, Anna; Verbeke, Wim; Enderli, Géraldine; Żakowska‐Biemans, Sylwia; Vanhonacker, Filiep; Issanchou, Sylvie; Sajdakowska, Marta; Granli, Britt Signe; Scalvedi, Luisa; Contel, Michele; Hersleth, Margrethe

doi:10.1016/j.foodqual.2009.06.003

Cited by 386 publications

(400 citation statements)

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“…The words draw in each interviews were first translated to English and then entered into an excel file template. A back-translation process (Brislin, 1970;Maneesriwongul & Dixon, 2004;Guerrero et al, 2010) was applied for those words difficult to translate from Malay words. Thematic analysis is an analysis of qualitative data through the use of extended phrases and/or sentences rather than shorter codes (Auerbach & Silverstein, 2003;Boyatzis, 1998).…”

Section: Resultsmentioning

confidence: 99%

“…The participants were selected within each state using a convenient intentional and reasoned sampling with predetermined quotas (Guerrero, et al, 2010). Convenience sampling is frequently used in behavioural science research (Graveter & Forzano, 2008;Guerrero, et al, 2010) and exploratory research where researcher are interested in getting information in a specific topic through involving participants who meet specific criteria that are relevance to the study.…”

Section: Design and Samplementioning

confidence: 99%

“…Convenience sampling is frequently used in behavioural science research (Graveter & Forzano, 2008;Guerrero, et al, 2010) and exploratory research where researcher are interested in getting information in a specific topic through involving participants who meet specific criteria that are relevance to the study. In this study, the participants are an expert in authentic Malay cuisine and ought to be Malay with more than ten years experiences in this culinary field and still practice.…”

Section: Design and Samplementioning

confidence: 99%

See 2 more Smart Citations

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Hamzah

Karim

Othman

et al. 2013

AJIS

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Section: Resultsmentioning

confidence: 99%

Section: Design and Samplementioning

confidence: 99%

Section: Design and Samplementioning

confidence: 99%

See 1 more Smart Citation

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Hamzah

Karim

Othman

et al. 2013

AJIS

View full text Add to dashboard Cite

show abstract

“…Correspondence analysis (CA) was used to determine the association between formulations and word associations (Guerrero et al, 2010, Beh, Lombardo, & Simonetti, 2011. CA is a multidimensional scaling multivariate technique that uses non-metric data in the crossed design to create percentage maps including all variable categories (Hair, Black, Babin, Anderson, & Tatham, 2009).…”

Section: Resultsmentioning

confidence: 99%

<b>Sensory perception in the replacement of NaCl by MSG in fish burgers

et al. 2017

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ABSTRACT. In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG.Keywords: fish burger, ranking test, sensory profile, synergism, umami, word association.Percepção sensorial na substituição de NaCl por MSG em hambúrgueres de pescado RESUMO. Cloreto de Sódio (NaCl) em produtos cárneos promove de forma simultânea diferentes funcionalidades, como modificação da pressão osmótica e consequente redução do desenvolvimento microbiano; solubilização das proteínas e melhoria de atributos sensoriais. Embora, haja o reconhecimento de sua importância tecnológica, há uma crescente pressão para a redução de sódio nos alimentos. Nesse sentido, estratégias surgem com o intuito de substituir parte do NaCl em formulações alimentícias. Entre essas, a substituição de NaCl por Monoglutamo de Sódio (MSG). MSG é um dos responsáveis pelo quinto gosto básico denominado de umami. O presente trabalho teve como objetivo avaliar a percepção sensorial na substituição de NaCl por MSG em diferentes formulações de hambúrguer de pescado por meio das técnicas-teste de ordenação e associação de palavras. Os resultados indicaram que é possível substituir em até 50% de NaCl por MSG sem que haja comprometimento da qualidade sensorial em produto de pescado e que a técnica cognitiva associação de palavras mostrou-se como importante instrumento na percepção de hambúrgueres de pescado formulados com diferentes concentrações de NaCl e MSG.Palavras-chave: hambúrguer de pescado, teste de ordenação, perfil sensorial, sinergismo, umami, associação de palavras.

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“…We used convenience sampling, which is well-suited to exploratory studies, as it provides a gross estimate of the result, although it remains a non-probabilistic sampling method (Guerrero et al, 2010).…”

Section: Methodsmentioning

confidence: 99%

Alternative food chains as a way to embed mountain agriculture in the urban market: the case of Trentino

et al. 2015

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Peri-urban agriculture is exposed to multiple pressures, which push to diversification and multifunctionality. However, the urban-rural link develops in different ways according to the features of the territories. A very interesting case is that of mountain areas, where the proportion among urban and rural domain is very skewed towards the latter and, at the same time, farms face major environmental problems that in most cases jeopardize their competitiveness in the mainstream market. Alternative food chains may play a key role in these contexts, especially for their ability to put farms in touch with the demand of consumers living in the urban areas located in the valley. In this paper we study the case of Trentino, an Italian Alpine region where alternative food chains are quickly developing, by comparing the development of alternative markets in this context with other Italian peri-urban areas. The mountain environment makes it very difficult for farms to standardize their products according to the requirement of the large retailers. Through alternative food chains, the typicality of products and the savoir faire of the farmers -representing the two main factors of products' added value -are endorsed and more easily communicated to the market. Data from a survey conducted on short food chain consumers show that they are inherently more careful to these particular cues of the products, as a result of a lifestyle that makes them more attached to identity and origins, as well as being more proud of their territory. These evidences confirm that in the Trentino area, for its structural and cultural traits, alternative food markets are meaningful for the survival and development of the local agricultural sector.

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Perception of traditional food products in six European regions using free word association

Cited by 386 publications

References 39 publications

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

<b>Sensory perception in the replacement of NaCl by MSG in fish burgers

Alternative food chains as a way to embed mountain agriculture in the urban market: the case of Trentino

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