Department of Animal Breeding and Production, Poultry Breeding Division, University of Life Sciences, Warsaw, Poland.
Department of Technique and Food Development, Division of Engineering in Nutrition, University of Life Sciences, Warsaw, Poland.
PLoS One. 2019 Jan 30;14(1):e0210722. doi: 10.1371/journal.pone.0210722. eCollection 2019.
Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attributes as aroma, taste, tenderness, and juiciness, which are components of the overall liking of food, without the use of instrumental methods is feasible only by blind people. We have advanced a hypothesis that blindness may modify the impressions perceived through other senses used in food evaluation. To confirm this hypothesis, a sensory testing of cooked breast and leg meat from various poultry species was conducted by normal sighted and blind panelists aged from 18 to 26 years. It has been demonstrated that the lack of sight is compensated by other senses, the intensified perception of which enables a more precise sensory evaluation of food in terms of such parameters as the aroma, tenderness and juiciness. Thus, blind people can be recommended as panelists evaluating the sensory profile of food products. Scores given by the sensory panel allowed the conclusion that the most desirable poultry meat was BM of broiler chicken and capon, followed by Guinea fowl. Lower scores were given by the panelists to meat of water fowl (goose, duck), whereas the lowest ones were assigned to cooked ostrich meat.
视觉评估是食品感官评价的关键标准之一。食品的外观可能会影响其他感官对其的感知，有时会对其质量产生错误的印象。只有盲人才能在不使用仪器方法的情况下，对香气、味道、嫩度和多汁性等感官属性进行真正的评估，这些属性是食物总体喜好的组成部分。我们提出了一个假设，即失明可能会改变通过其他感官在食物评估中感知到的印象。为了验证这一假设，我们对来自不同家禽品种的熟鸡胸肉和鸡腿肉进行了感官测试，由年龄在 18 至 26 岁之间的正常视力和盲人品尝小组进行。结果表明，失明可以通过其他感官来补偿，这些感官的感知增强使盲人能够更准确地评估食物的香气、嫩度和多汁性等参数。因此，盲人可以被推荐为评估食品感官特征的品尝小组成员。感官小组给出的分数得出结论，最受欢迎的家禽肉是肉鸡和去势公鸡的 BM，其次是珍珠鸡。水禽（鹅、鸭）的分数较低，而煮熟的鸵鸟肉的分数最低。
