Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42706
metadata.artigo.dc.title: Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats
metadata.artigo.dc.creator: Paula, Marielle Maria de Oliveira
Massingue, Armando Abel
Moura, Ana Paula Rocha de
Carneiro, João de Deus Souza
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Low-sodium product
Sensorial analysis
Acceptance test
Check-all-that-apply
Temporal dominance of sensations
Embutidos
Carne - Qualidade
Produtos com baixo teor em sódio
Análise sensorial
Teste de aceitação
Domínio temporal de sensações
metadata.artigo.dc.publisher: SAGE Publications
metadata.artigo.dc.date.issued: Jun-2020
metadata.artigo.dc.identifier.citation: PAULA, M. M. de O. et al. Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats. Food Science and Technology International, [S. I.], 2020. DOI: https://doi.org/10.1177/1082013220932355.
metadata.artigo.dc.description.abstract: This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher (P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher (P < 0.05) overall impression scores and were associated with the terms “characteristic ham flavor”, “juicy”, and “soft” in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to “rubbery” and “firm” texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term “salty” for the samples with 2.0% salt and “meaty” in the samples with 1.2% salt. The term “umami taste” appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt.
metadata.artigo.dc.identifier.uri: https://doi.org/10.1177/1082013220932355
http://repositorio.ufla.br/jspui/handle/1/42706
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos

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