A consumer-focused QC/sensory program in the food industry

Kellen, Lisa A

doi:10.1016/s0950-3293(02)00058-7

Cited by 19 publications

(11 citation statements)

References 2 publications

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“…Consistent product quality is therefore definitely a key focus in the food industry. Ensuring superior quality, however it is defined, is clearly required in the production and distribution of food products (Pecore and Kellen, 2002). Product quality directly relates to customer satisfaction and ultimately to repeat sales.…”

Section: Why Investigate Quality?mentioning

confidence: 99%

“…Product quality directly relates to customer satisfaction and ultimately to repeat sales. With increased understanding of the sensory characteristics that drive acceptance of products and focus on sensory quality, significant cost savings have been realised (Pecore and Kellen, 2002). Cardello (1995) specifies three critical aspects of food quality: (1) it uses the consumer as the referent, (2) it focuses on acceptability as the key measurement construct, and (3) it connotes the relativity of judgment reflected in the qualifying concepts of 'product category' and 'target market.'…”

Section: Why Investigate Quality?mentioning

confidence: 99%

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Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Why Investigate Quality?mentioning

confidence: 99%

Section: Why Investigate Quality?mentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…For example, Mohapatra et al (2011) employed sensory approach to estimate the shelf life of fresh products. Sensory evaluation, with appropriate descriptors, is the most reliable approach to measure consumer preference and satisfaction (Pecore and Kellen 2002;Di Miceli et al 2010) which have remarkable effect on their purchase behavior.…”

Section: Introductionmentioning

confidence: 99%

Evaluation on home storage performance of table grape based on sensory quality and consumers’ satisfaction

et al. 2016

J Food Sci Technol

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With continuous rise of table grapes consumption and increased public awareness of food safety, the quality control of grapes in storage after purchase is not sufficiently examined. Home storage constitutes the last and important stage in grape supply chain. Literature review shows that few researches on grape quality focus on the home storage stage compared with numerous researches reported on the quality control during postharvest and transportation process. This paper reports the performance evaluation of grape quality at home storage and consumers' satisfaction using integrated sensory evaluations. The internal attributes, including Texture, Taste and Odor of the table grapes and the appearance indices, Color and Cleanliness are examined. Key results show that during home storage, all the internal attributes decrease rapidly as time goes on, and cleanliness and color appear to be deteriorating in a lower speed. A comprehensive quality index was created to measure the quality of table grape which has high correlation with the Overall acceptability perceived by consumers.

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“…The importance of sensory evaluation for product development (Al-Obaidy, Khan, & Klein, 1984;Chapman, Lawless, & Boor, 2000;Karoui et al, 2006;King & Heylmun, 1997;Klosse, Riga, Cramwinckel, & Saris, 2004;Stone, 1999;Stone, McDermott, & Sidel, 1991) and for quality control (Barbosa & Vaz-Pires, 2004;Carlton, 1985;Costell, 2002;Etaio et al, 2010;Imm, Lee, & Yeo, 2009;Imm, Shim, & Imm, 2010;Mastrian, 1985;Munoz, 2002;Pecore & Kellen, 2002;Rutenbeck, 1985;Sabbag, Aringoli, Santiago, Costa, & Gonzalez, 2005;Sveinsdottir, Martinsdottir, Hyldig, Jorgensen, & Kristbergsson, 2002;Vaz-Pires & Seixas, 2006) has been reported extensively. However, the average acceptability scores of consumer responses have not been sufficiently meaningful for companies to understand the level of the product's sensory quality despite using different scales such as the 5-point hedonic scale, 9-point hedonic scale, and so on.…”

Section: Introductionmentioning

confidence: 99%