CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
MAIN FACTORS AFFECTING THE CONSUMER ACCEPTANCE OF ARGENTINEAN FERMENTED SAUSAGES
Autor/es:
CONSTANZA M. LĂ“PEZ; ELENA BRU; GRACIELA VIGNOLO; SILVINA FADDA
Revista:
Journal of Sensory Analysis
Editorial:
Wiley
Referencias:
Año: 2012 vol. 27 p. 304 - 304
ISSN:
1745-459X
Resumen:
Microbiological, physicochemical and sensory characteristics of most popular 19 Argentinean fermented sausages were evaluated in order to detect drivers of consumer likings. As a first step, a detailed description of instrumental parameters and consumer likings for fermented sausages was conducted. Furthermore, two multivariate mappings were performed: (i) Cluster analysis to identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma, taste and texture while establishing sensory drivers and (ii) Discriminant analysis to graphically recognize instrumental parameters that better described acceptance clusters. From these results, three fermented sausages groups with different acceptance patterns were segmented; taste and texture emerged as key sensory parameters and a small number of physicochemical and microbiological variables (aw, lightness, total protein, moulds and enterococci) were correlated to consumers liking