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Consumer acceptance and sensory profiling of reengineered kitoza products

Pintado Ana I.E., Monteiro Maria J.P., Talon Régine, Leroy Sabine, Scislowski Valérie, Fliedel Geneviève, Rakoto Danielle, Maraval Isabelle, Costa Ana Isabel A., Silva Ana Paula, Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2016. Consumer acceptance and sensory profiling of reengineered kitoza products. Food Chemistry, 198 : pp. 75-84.

Journal article ; Article de revue à facteur d'impact
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Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
577808.pdf

Télécharger (1MB) | Request a copy

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Abstract : Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product. (Résumé d'auteur)

Mots-clés Agrovoc : Viande séchée, Viande fumée, Technologie traditionnelle, Technologie alimentaire, Viande porcine, Viande bovine, Analyse organoleptique, Consommation alimentaire, Comportement du consommateur

Mots-clés géographiques Agrovoc : Madagascar, Portugal

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition
E73 - Consumer economics

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Pintado Ana I.E., Universidade Catolica Portuguesa (PRT)
  • Monteiro Maria J.P., Universidade Catolica Portuguesa (PRT)
  • Talon Régine, INRA (FRA)
  • Leroy Sabine, INRA (FRA)
  • Scislowski Valérie, ADIV (FRA)
  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Rakoto Danielle, Université d'Antananarivo (MDG)
  • Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Costa Ana Isabel A., Universidade Catolica Portuguesa (PRT)
  • Silva Ana Paula, Universidade Catolica Portuguesa (PRT)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Tomlins Keith I., NRI (GBR)
  • Pintado Manuela, Universidade Catolica Portuguesa (PRT)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/577808/)

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