19The popularity of projective mapping with consumers for sensory characterization has 20 markedly increased in the last five years. To have confidence in this methodology it is 21 necessary to ensure that a similar product profile would emerge if the test was repeated. 22Also, deciding whether the study should be replicated or not is a key issue in test 23 implementation. In this context, the aim of the present work was to evaluate global and 24 individual reproducibility of projective mapping for sensory characterization with consumers 25 and to evaluate the influence of the size of difference among samples. Six consumer studies 26were conducted using a test-retest paradigm. In each study, responses from the same group 27 of consumers to the same sample set in two different sessions were compared. Across the 28 six studies individual reproducibility tended to be low. However, the RV coefficients of 29 consensus sample configurations between sessions were higher than 0.75, suggesting that 30 test-retest reproducibility of projective mapping with consumers proved to be relatively high. 31 PRACTICAL APPLICATIONS 32The present work provides evidence of the reproducibility of projective mapping for sensory 33 characterization with consumers. Although sample configurations were stable, some 34 differences in conclusions regarding similarities and differences among samples were 35 identified between sessions. This indicates that care must be taken when relying on results 36 of projective mapping with consumers obtained without the use of replicates, particularly 37 when working with sample sets with small differences. Results from the present work showed 38 that stability indices of sample configurations based on boostrapping resampling approaches 39 were related to global reproducibility. These indices could be useful to decide whether or not 40 it is necessary to replicate projective mapping in order to ensure that conclusions regarding 41 similarities and differences among samples would be repeatedly identified. This is of 42 particular interest considering the difficulty of asking consumers to attend separate sessions. 43

No abstract

No abstract

No abstract

No abstract

We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days with 3 isoprotein and isoenergetic diets based on: corn and soy; soybeans plus flax oil and soybeans plus fish oil. The hamburgers, made with a mixture of fresh skinless chicken breast and thigh meat, oat bran and a commercial mix of spices, were vacuumpacked and cooked at 80 °C for 10 min. Chemical analyses (moisture, fat, protein, fiber, thiobarbituric acid and fatty acid profile), color and texture profile were performed. The samples enriched with fish oil presented significantly higher values of docosapentaenoic acid (1.53 g of fatty acid per 100 g of fat) than the control sample (0.30 g of fatty acid per 100 g of fat). The sensory characterization was carried out by 54 consumers using the CATA methodology (check all that apply). The chicken-meat hamburger enriched with fish-ω3 oil was the most widely accepted by consumers. Therefore, a functional food product enriched with ω3 polyunsaturated acid close to the daily recommendation (250 mg) was designed. The sensory acceptability of consumers was found based on a pleasant taste, pleasant appearance and chicken flavor.

No abstract

Introduction: The development of high-quality plant-based ready-to-eat food options can respond to today's dietary demands. The trend of consumers opting for a plant-based diet is on the rise; however, they have few options for ready-to-eat products. The aim of this study was to develop a ready-to-eat plant product enriched with polyphenols using vacuum technologies. Methodology: The physicochemical, sensory and microbiological characteristics of the product were evaluated. A lasagna was designed (layers of vegetables of regional origin -sweet potato (Ipomea batata) Gema variety, Creole zucchini (Curcubita maxima) and dried tomato- interspersed with a binder and cheese) ready to eat, which were vacuum impregnated with an extract of polyphenols. (95% oligomeric proanthocyanidins) from grape seeds. The concentration of polyphenols was measured by the Folin-Ciocalteu colorimetric method. The commercial life in refrigeration (0 - 3 °C) of the culinary preparation was determined, evaluating pH, color, texture and microbial count of aerobic and anaerobic psychrotrophic bacteria, lactic acid bacteria, molds and yeasts following techniques established in ISO standards. The sensory evaluation was carried out with regular consumers of ready-to-eat products. They evaluated the appreciation of sensory attributes and the general acceptability of the sample on a 9-point hedonic scale. Results: This study demonstrated that the sous vide cooking method improved the refrigerated storage time of the preparation since the microbial load was maintained at safe levels. The sensory evaluation showed a positive acceptance by consumers for most of the sensory characteristics of the designed product. Conclusions: the technologies used, sous vide and vacuum impregnation, could enhance the gastronomic quality of the product, preserve the organoleptic and nutritional properties and guarantee its safety. The designed product could be an option to incorporate ready-to-eat vegetable dish preparations into the market and thus contribute to increasing the consumption of vegetables. Financiación: The work was carried out with the financial support of the University of Entre Ríos (UNER)