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The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat. Samples 3 and 4 were prepared by replacing 50% fat by a pre-emulsion composed of fish, canola and olive oil. A commercial fat-reduced sample was also studied. The sensory characteristics of the samples were evaluated by DA. Besides, eighty-four consumers evaluated their OL using a 9-point scale and answered the CATA questions. Replacement or reduction of fat caused changes in the sensory characteristics of the samples. Commercial mortadella was the most liked. CATA questions along with penalty analysis and partial least squares regression (PLSR) of dummy variables on the OL helped to identify the attributes to be changed in the mortadella formulations.

Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.Keywords: lipid profile, lipid oxidation, fat-replacers, fat vegetal, texture Escrich et al., 2007). However, the incorporation of these vegetal fats may be associated with a reduction in quality due mainly to a significant oxidative instability. The oxidation of unsaturated lipid fractions along with oxygen presence during meat grinding and the adding salt in processing could have a negative impact on the quality of these products (Álvarez et al., 2011).Hydrocolloids influence many of the functional properties of processed meat products (Chattong et al., 2007). They are commonly used in comminuted products as emulsifiers and "texture modifiers" (Fonkwe et al., 2003). The addition of hydrocolloid materials may structurally interfere with the cross-linking required for protein gel network formation (Pérez-Mateos et al., 2001).In this context, this study aimed to study the influence of animal fat substitution by vegetal fat on mortadella-type products formulated with alginate, guar gum in terms of fatty acid composition, sensory characteristics and oxidative stability of lipids. The effectiveness of the quantification of thiobarbituric acid-reactive substances (TBA-RS) using conventional (spectrophotometric) and HPLC methods was also evaluated. Materials and Methods MaterialsThe commercial vegetal fat, alginate, guar gum, condiments and other additives were donated by local companies (São Paulo, Brazil). The beef meat was acquired from a local slaughterhouse (São Paulo, Brazil) and the animal fat (pork back fat, pork fat trim) and pork meat were donated by a local slaughterhouse

The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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The first contact between consumers and the food product is usually the packaging and it's labelling. Therefore, it is the primary means to generate consumer's expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixty consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine-point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7point just-about-right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions: (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re-tasted the salami having the nutrition and health claims available (R). Student's t-tests performed on data indicated no significant differences (p > 0.05) between the mean acceptance under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher than (B) (p ≤ 0.05). However, linear regression of (R-B) x (E-B) ratings revealed a major assimilation effect of expectation, especially under negative disconfirmation (E > B). Contrast effect was also observed, but to a lesser extent. The results showed that saltiness attribute was not decisive in decreased acceptance according to the JAR scale, but it was relevant in the aftertaste generated by adding salt substitutes. Finally, nutritional and health claims had little effect on consumer acceptance.