Paglarini Camila de Souza, Vidal Vitor Andre Silva, Dos Santos Mirian, Coimbra Lorena O, Esmerino Erick Almeida, Cruz Adriano G, Pollonio Marise Aparecida Rodrigues
Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil.
Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil.
Food Res Int. 2020 Jun;132:109066. doi: 10.1016/j.foodres.2020.109066. Epub 2020 Feb 4.
Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale. The findings showed that fat and salt reduction, and the addition of emulsion gels as fat replacers affected the sensory characteristics of the Bologna sausages. Regarding the methods, both studies collected the variations between samples with a great correlation between data. The TDS and TCATA curves revealed that texture attributes (firm and soft) were dominant at the beginning of the evaluation for all samples. TCATA also showed that juicy was dominant in the first 15 s of eating period. Related to overall liking, control sample (2% salt and 20% pork back fat) presented the highest scores (7.25 for TDS and 7.24 for TCATA) and Bolognas sausages with emulsion gels and reduced in salt were less accepted (4.95 for TDS and 5.86 for TCATA). Bologna flavor was the major attribute related to liking and fat flavor the main driver of disliking. Results from the present work suggest that dynamic sensorial methods are effective tools to characterize reformulated meat products.
感官主导时间（TDS）和多选时间描述法（TCATA）是用于食品感官特性描述的快速且动态的技术。在食用重新配方的肉类产品过程中所涉及的时间感知很少被考虑，在此背景下，本研究的目的是通过使用TDS和TCATA方法并考虑总体喜好程度，来评估减少盐和脂肪添加量以及添加乳化凝胶对博洛尼亚香肠动态感官感知的影响。在完成动态感官特性描述任务后，消费者使用9分制享乐量表对其喜好程度进行评分。研究结果表明，减少脂肪和盐的添加量以及添加乳化凝胶作为脂肪替代品会影响博洛尼亚香肠的感官特性。关于这两种方法，两项研究都收集了样品之间的差异，且数据之间具有高度相关性。TDS和TCATA曲线显示，对于所有样品，质地属性（硬和软）在评估开始时占主导地位。TCATA还表明，多汁性在进食期的前15秒占主导地位。与总体喜好相关，对照样品（2%盐和20%猪背膘）得分最高（TDS为7.25，TCATA为7.24），而添加乳化凝胶且减少盐含量的博洛尼亚香肠较不被接受（TDS为4.95，TCATA为5.86）。博洛尼亚风味是与喜好相关的主要属性，而脂肪风味是不喜欢的主要驱动因素。本研究结果表明，动态感官方法是表征重新配方肉类产品的有效工具。
