Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste?

“…During sensory evaluation, panellists were asked to drink a sip of still water (at room temperature) and to eat unsalted crackers between samples to purge the palate of residual flavour. The panellists rated the attributes on the basis of 100 mm unstructured lines with anchor points at each end (0 = absent and 100 = very strong) as reported by Braghieri et al …”

“…The force required to bite the sample with the molars Cubed Hungarian salami 26 Two month seasoned cubed sausages 26…”

“…Research findings and consumers' health concerns related to the association between the fat content in red meat products and the effect on cholesterol levels and cancer risk have had a negative effect on consumer perception of the healthiness of meat products 10 and consequently have stimulated industrial interest in developing healthier products with low saturated fatty acids. Cohesiveness of the slice Degree to which salami can be deformed before the first bite Cubed cooked ham 26 Dry sausage 26 Flavour and taste Global flavour Intensity of the sum of all flavours Fifteen day seasoned sausage 26 Napoli salami 26…”

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

“…These results could be linked both to the remaining taste of the primary natural mixture constituents and to the effect of synthetic curing agents on products. In fact, Braghieri et al [33] working on sensory evaluation of sausages suggested that, flavor being affected by several factors, differences in odor and flavor between products may be due to the inhibition of most activities as endogenous enzyme activities, microbial activities, and autoxidation in nitrate products. Regarding the overall acceptability, NIT samples obtained an evidently higher score than NAT sausages.…”

“…Eleven attributes (overall acceptability, color uniformity, lightness, odor, off odor, off flavor, flavor, bitter taste, tannic taste, juiciness, hardness) were evaluated; each attribute was scored in a 100 mm nonstructured line, anchored at the extremities [33]. The list of attributes and their definitions ( Supplementary Table S1) were presented to selected panelists underwent an introductory session, where the testing procedures and the chosen sensory traits were discussed using two types of comparable commercial products.…”