Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.
Meat Sci. 2014 Jan;96(1):385-93. doi: 10.1016/j.meatsci.2013.07.035. Epub 2013 Aug 1.
Although dynamic sensory techniques such as time-intensity (TI) have been applied to certain meat products, existing knowledge regarding the temporal sensory perception of muscle foods is still limited. The objective of the present study was to apply TI to the flavour and texture perception of three different Iberian meat products: liver pâté, dry-cured sausages ("salchichon") and dry-cured loin. Moreover, the advantages of using dynamic versus static sensory techniques were explored by subjecting the same products to a quantitative descriptive analysis (QDA). TI was a suitable technique to assess the impact of composition and structure of the three meat products on flavour and texture perception from a dynamic perspective. TI parameters extracted from the TI-curves and related to temporal perception enabled the detection of clear differences in sensory temporal perception between the meat products and provided additional insight on sensory perception compared to the conventional static sensory technique (QDA).
尽管时间强度（TI）等动态感官技术已应用于某些肉类产品，但对于肌肉食品的时间感官感知，现有知识仍然有限。本研究的目的是将 TI 应用于三种不同伊比利亚肉类产品的风味和质地感知：肝酱、干腌香肠（“salchichon”）和干腌里脊。此外，通过对相同产品进行定量描述性分析（QDA），探讨了使用动态与静态感官技术的优势。TI 是一种合适的技术，可以从动态角度评估三种肉类产品的组成和结构对风味和质地感知的影响。从 TI 曲线中提取的与时间感知相关的 TI 参数能够检测到肉产品之间在感官时间感知上的明显差异，并与传统的静态感官技术（QDA）相比，提供了关于感官感知的更多见解。
