Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis.
Foods
; 10(9)2021 Aug 26.
Article
em En
| MEDLINE
| ID: mdl-34574113
ABSTRACT
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions (i) texture instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.
Texto completo:
1
Base de dados:
MEDLINE
Tipo de estudo:
Risk_factors_studies
Idioma:
En
Revista:
Foods
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
Nova Zelândia