Sensory evaluation of sausage treated with and without grape extract
The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference bet...
| Principais autores: | Scher, Sheila Luciana, Sora, Gisele Teixeira de Souza, Mardigan, Laura Paulino, Rosa, Cássia Inez Lourenzi Franco, Fuchs, Renata Herrera Barros |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3317 |
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peri-article-33172015-11-17T19:14:34Z Sensory evaluation of sausage treated with and without grape extract Scher, Sheila Luciana Sora, Gisele Teixeira de Souza Mardigan, Laura Paulino Rosa, Cássia Inez Lourenzi Franco Fuchs, Renata Herrera Barros Sausage; Grape extract; Acceptance test; Meat product The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference between flavor and odor attributes which presented an overall score of 7.72, approaching the category of “liked very much”. Nevertheless, a significant difference was observed for appearance (sensory scores of 4.7 and 7.8) and general impression (6.16 and 7.56) of the samples with and without grape extract. These results showed that the dark color produced in the sausages after the grape extract treatment reduced the acceptance. As appearance is one of the most important attributes in food products, a major influence was caused by this attribute on the sausage general acceptance. DOI: http://dx.doi.org/10.14685/rebrapa.v1i1.10 Universidade Tecnológica Federal do Paraná (UTFPR) 2010-05-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3317 10.14685/rebrapa.v1i1.10 Brazilian Journal of Food Research; v. 1, n. 1 (2010); p. 47-49 Brazilian Journal of Food Research; v. 1, n. 1 (2010); p. 47-49 2448-3184 10.14685/rebrapa.v1i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3317/2246 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Scher, Sheila Luciana Sora, Gisele Teixeira de Souza Mardigan, Laura Paulino Rosa, Cássia Inez Lourenzi Franco Fuchs, Renata Herrera Barros |
| spellingShingle |
Scher, Sheila Luciana Sora, Gisele Teixeira de Souza Mardigan, Laura Paulino Rosa, Cássia Inez Lourenzi Franco Fuchs, Renata Herrera Barros Sensory evaluation of sausage treated with and without grape extract |
| author_sort |
Scher, Sheila Luciana |
| title |
Sensory evaluation of sausage treated with and without grape extract |
| title_short |
Sensory evaluation of sausage treated with and without grape extract |
| title_full |
Sensory evaluation of sausage treated with and without grape extract |
| title_fullStr |
Sensory evaluation of sausage treated with and without grape extract |
| title_full_unstemmed |
Sensory evaluation of sausage treated with and without grape extract |
| title_sort |
sensory evaluation of sausage treated with and without grape extract |
| description |
The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference between flavor and odor attributes which presented an overall score of 7.72, approaching the category of “liked very much”. Nevertheless, a significant difference was observed for appearance (sensory scores of 4.7 and 7.8) and general impression (6.16 and 7.56) of the samples with and without grape extract. These results showed that the dark color produced in the sausages after the grape extract treatment reduced the acceptance. As appearance is one of the most important attributes in food products, a major influence was caused by this attribute on the sausage general acceptance. DOI: http://dx.doi.org/10.14685/rebrapa.v1i1.10 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2010 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3317 |
| _version_ |
1805294246573375488 |
| score |
10,814766 |