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Objective measurements associated with the preferred eating qualities of fermented salamis

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posted on 2023-05-03, 18:05 authored by Jihan KimJihan Kim, Scott KnowlesScott Knowles, Raise AhmadRaise Ahmad, Li DayLi Day
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

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© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

MDPI

Journal title

Foods

ISSN

2304-8158

Citation

Kim, J., Knowles, S., Ahmad, R., & Day, L. (2021). Objective measurements associated with the preferred eating qualities of fermented salamis. Foods, 10(9), 2003. https://doi.org/10.3390/foods10092003

Job code

14520x04

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