Carhuancho-Colca Karen P, Silva-Paz Reynaldo J, Elías-Peñafiel Carlos, Salvá-Ruiz Bettit K, Encina-Zelada Christian R
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru.
EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Chosica, Lima 15464, Peru.
Foods. 2024 Jun 1;13(11):1733. doi: 10.3390/foods13111733.
The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences ( < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted-flash profile, overall liking and purchase intention (to determine consumers' willingness to purchase the product)-with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included 'elastic', 'smell of cooked corn', 'characteristic flavor', 'pasty', 'soft' and 'pastel color', contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, a, color) and overall liking and purchase intention.
本研究的目的是确定用15%鹰嘴豆粉、51%白蛋白和34%大豆浓缩蛋白制成的新型禽蛋素香肠（SO）与当地市场上的素香肠（经典纯素香肠，SC；纯素香草香肠，SH；藜麦香肠，SQ）相比，是否具有更好的理化特性和感官特性。根据理化结果，与其他样品相比，研制的样品SO呈现出显著差异（<0.05），包括更高的蛋白质含量、更低的pH值和更高的a*值。进行了三种类型的感官分析——快速轮廓分析、总体喜好度和购买意愿（以确定消费者购买该产品的意愿），第一种分析有15名消费者参与，第二种和第三种分析各有60名参与者。每个样品的描述词是根据快速轮廓分析中消费者提供的词汇确定的。SO的描述词包括“有弹性”、“煮熟玉米的气味”、“特征风味”、“糊状”、“柔软”和“柔和的颜色”，与其他样品相比，这些描述词使其总体喜好度和购买意愿更高。通过层次多因素分析，观察到快速轮廓分析的质地和感官描述词之间存在正相关。相反，理化特性（pH值、a值、颜色）与总体喜好度和购买意愿之间存在相关性。
