Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)
Food development involves the usage of rapid sensory tools that allows for exploring consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three feeding systems (with natural hay, alfalfa and with vitamins) through the CATA method was determined in comparison with two com...
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| Formato: | Artículo |
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Universidad Nacional de Trujillo
2021
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| author | Ramos Ramírez, Miriam E. Jordán, Oscar Benjamin Silva, Marcial Ibo Salvá-Ruiz, Bettit K. Silva Paz, Reynaldo Justino |
| author_browse | Jordán, Oscar Benjamin Ramos Ramírez, Miriam E. Salvá-Ruiz, Bettit K. Silva Paz, Reynaldo Justino Silva, Marcial Ibo |
| author_facet | Ramos Ramírez, Miriam E. Jordán, Oscar Benjamin Silva, Marcial Ibo Salvá-Ruiz, Bettit K. Silva Paz, Reynaldo Justino |
| author_sort | Ramos Ramírez, Miriam E. |
| collection | Producción científica |
| description | Food development involves the usage of rapid sensory tools that allows for exploring consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three feeding systems (with natural hay, alfalfa and with vitamins) through the CATA method was determined in comparison with two commercial samples. Moisture, pH, water activity, color and texture were evaluated. Moisture and external and internal color were similar between llama cabanossi but different from commercial ones. The mechanical parameters (hardness and chewiness) were superior from the llama cabanossi samples. Eighty (80) consumers with an ideal profile based on CATA questions found significant differences in all of the used descriptors. The indispensable sensory attributes for their acceptability were: salty, characteristic smell/ sausage and chewiness. With regards to the penalty analysis, the positive attributes (chewiness, and bland/soft) and negative (hard, smell, smokey and brown color), which should be considered for product reformulation. The cabanossi from natural hay feeding system (CS1) was close to the ideal product. The use of the ideal profile constitutes an alternative to identifying the characteristics (sensory, physicochemical and mechanical) for the development of new foods based on the consumer´s idealized requirements. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/3173 |
| institution | UPeU |
| language | English |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Universidad Nacional de Trujillo |
| publisherStr | Universidad Nacional de Trujillo |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/31732026-10-30T17:10:05ZIdeal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)Perfil sensorial ideal para el cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply)Ramos Ramírez, Miriam E.Jordán, Oscar BenjaminSilva, Marcial IboSalvá-Ruiz, Bettit K.Silva Paz, Reynaldo JustinoAceptabilidadcabanossicarne de llamaCATA idealanálisis de penalizaciónFood development involves the usage of rapid sensory tools that allows for exploring consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three feeding systems (with natural hay, alfalfa and with vitamins) through the CATA method was determined in comparison with two commercial samples. Moisture, pH, water activity, color and texture were evaluated. Moisture and external and internal color were similar between llama cabanossi but different from commercial ones. The mechanical parameters (hardness and chewiness) were superior from the llama cabanossi samples. Eighty (80) consumers with an ideal profile based on CATA questions found significant differences in all of the used descriptors. The indispensable sensory attributes for their acceptability were: salty, characteristic smell/ sausage and chewiness. With regards to the penalty analysis, the positive attributes (chewiness, and bland/soft) and negative (hard, smell, smokey and brown color), which should be considered for product reformulation. The cabanossi from natural hay feeding system (CS1) was close to the ideal product. The use of the ideal profile constitutes an alternative to identifying the characteristics (sensory, physicochemical and mechanical) for the development of new foods based on the consumer´s idealized requirements.Article10.17268/SCI.AGROPECU.2021.0432-s2.0-85114444802https://hdl.handle.net/20.500.15037/3173enScientia AgropecuariaScientia Agropecuaria2077-9917Universidad Nacional de Trujillo2021-08-202026-06-27T02:36:17Z2026-06-27T02:36:17Z |
| spellingShingle | Aceptabilidad cabanossi carne de llama CATA ideal análisis de penalización Ramos Ramírez, Miriam E. Jordán, Oscar Benjamin Silva, Marcial Ibo Salvá-Ruiz, Bettit K. Silva Paz, Reynaldo Justino Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) |
| title | Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) |
| title_full | Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) |
| title_fullStr | Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) |
| title_full_unstemmed | Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) |
| title_short | Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) |
| title_sort | ideal sensory profile for the cabanossi with llama meat lama glama from three feeding systems using the cata method check all that apply |
| topic | Aceptabilidad cabanossi carne de llama CATA ideal análisis de penalización |
| topic_facet | Aceptabilidad cabanossi carne de llama CATA ideal análisis de penalización |
| url | https://hdl.handle.net/20.500.15037/3173 |
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