Sensory Evaluation in Quality Control

“…The potential of using sensory evaluation to link product development to marketing has been recognized, and is receiving a lot more attention (Martens, 1999). Munoz et al (1992) classified eight test methods that can be used in sensory quality control of food products. These include overall difference tests; difference from control; attribute or descriptive tests; in/out of specifications; preference and other consumer tests; typicality measurements; qualitative description of typical production and quality grading.…”

Section: Why Investigate Quality?mentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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“…Luego de la elaboración del producto, se evaluó la aceptabilidad inicial, obtenida en la prueba sensorial hedónica para los 50 consumidores, arrojando un valor promedio de 7, el cual indica que inicialmente el producto es aceptado. De acuerdo con Muñoz et al (1992) se considera una puntuación de aceptabilidad de 6 en una escala hedónica de 9 puntos como el límite comercial o de calidad para productos alimenticios, por lo que el ají de gallina envasado inicia con una calidad aceptable. Las Tablas 1, 2 y 3 representan los datos de censura obtenidos por el software R para cada temperatura de almacenamiento durante el análisis sensorial de los 5 primeros panelistas.…”

Section: Resultados Y Discusiónunclassified

Sensory Shelf life of “Aji de Gallina” packaged using accelerated survival statistics

Silva¹,

Sánchez-González²

2016

Sc.Agropec

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ResumenLa presente investigación tuvo como objetivo determinar la vida útil sensorial del "Ají de Gallina" envasado en frascos de vidrio mediante estadística de supervivencia con pruebas aceleradas. Se elaboraron muestras, las cuales fueron almacenadas a 30, 40 y 50 °C durante 47 días, para lo cual se reclutó a 50 panelistas no entrenados (consumidores). Los parámetros del modelo estadística de supervivencia µ fueron 3,9372 ± 0,08; 0,1593 ± 0,06; 3,6905 ± 0,05 y los parámetros σ fueron 0,1512 ± 0,04; 3,6003 ± 0,02; 0,0692 ± 0,02; resultantes para las temperaturas de almacenamiento de 30, 40 y 50 °C, respectivamente, con un valor de Energía de Activación de 11,63 ± 3,234 kJ/mol. Finalmente, se concluyó que la vida útil sensorial del ají de gallina envasado en frascos de vidrio a 20 °C de almacenamiento, con 50% de rechazo, fue de 53,49 ± 4,76 días.Palabras claves: Vida útil, pruebas aceleradas, estadística de supervivencia, ají de gallina. AbstractThis present research aimed to determine the sensory shelf life of "Aji de Gallina" packed in glass jars by statistical survival with accelerated testing. Were prepared Samples, which were stored at 30, 40 and 50 °C for 47 days, for which 50 untrained panelists (consumers) were recruited. The survival statistical model's parameters were 3.9372 μ ± 0.08, 0.06 ± 0.1593, 3.6905 ± 0.05 and 0.1512 ± parameters σ were 0.04, 0.02 ± 3.6003, 0.0692 ± 0.02; accruing to storage temperatures of 30, 40 and 50 °C, respectively, with an activation energy value of 11.63 ± 3.234 kJ / mol. Finally, it was concluded that sensory shelf life of "Aji de Gallina" packed in glass jars at 20 °C storage, with 50% rejection, was 53.49 ± 4.76 days.

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Sensory Evaluation in Quality Control

Cited by 152 publications

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Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Sensory Shelf life of “Aji de Gallina” packaged using accelerated survival statistics

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