Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

González‐Mohíno, Alberto; Antequera, Teresa; Pérez‐Palacios, Trinidad; Ventanas, Sonia

doi:10.1007/s00217-019-03309-w

Cited by 13 publications

(9 citation statements)

References 47 publications

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“…Many recent works have indicated the application of napping-UFP in assorted meat products. The method allowed for a good discrimination among pork tested samples in relation to different cooking methods and conditions [ 76 ]. Napping-UFP successfully characterised bacon samples smoked with different woods, discerning the woods employed for smoking.…”

Section: Sensory Analysis As Tool For the Development Of New Meat mentioning

confidence: 99%

Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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Section: Sensory Analysis As Tool For the Development Of New Meat mentioning

confidence: 99%

Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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“…The addition of preservatives to food should not affect the sensory quality of the food. Quantitative description analysis (QDA) can identify the specific differences in sample composition, sensory characteristics and their intensity (González‐Mohíno et al ., 2019), and therefore is utilised in this study to evaluate meat appearance colour, flavour, elasticity, viscosity and broth, in order to study the sensory acceptance of the pork meat treated by CEO‐Lip, CH‐CEO‐Lip, SA‐CH‐CEO‐Lip. Figure 8a shows that the colour in all samples gradually decreases with storage time at 4 °C ( P < 0.05), but higher sensory score can be observed in CEO‐treated groups, particularly in SA‐CH‐CEO‐Lip group.…”

Section: Resultsmentioning

confidence: 99%

Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation

Zeng

et al. 2022

Int J of Food Sci Tech

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In this study, cinnamon essential oil liposomes (CEO-Lip), chitosan (CH) modified CEO-Lip (CH-CEO-Lip) and sodium alginate (SA) and CH modified CEO-Lip (SA-CH-CEO-Lip) were prepared based on layer-by-layer electrostatic self-assembly deposition technique and their preservative effects on fresh pork were investigated. The average particle size of SA-CH-CEO-Lip was 178.73 nm with polymer dispersity index (PDI) of 0.380, zeta potential of −23.83 mV. Results showed that the formation of SA-CH-CEO-Lip was efficient (encapsulation efficiency 89.5%). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) confirmed that SA-CH-CEO-Lip was prepared successfully. The in vitro cumulative release study during 72 h revealed that SA-CH-CEO-Lip (71.42%) showed better sustained release capability than CEO-Lip (81.24%). The pork assessment test showed that SA-CH-CEO-Lip could effectively inhibit the increase in pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactants (TBARS) of pork compared with CEO-Lip group (P < 0.05). The total number of colonies (TBC) showed that the storage life of SA-CH-CEO-Lip group could be extended to 12 days, which was significantly different from that of control group (6 days) (P < 0.05). In addition, SA-CH-CEO-Lip also effectively maintained the good sensory quality of pork. In conclusion, SA-CH-CEO-Lip showed good antiseptic effects on chilled pork preservation.

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“…In current study, the frequency of occurrence for emotional responses was not aggregated enough to explore its association with consumer liking. This might focus only on type of wheat beers sharing similar characteristics, potentially limiting the emotional responses observed among consumers, given that previous studies have shown different emotional responses to different types of beer and their alcohol by volume (Jaeger et al, 2019;Gonzalez Viejo et al, 2020). On the contrary, sensory characteristics, such as appearance, odour, taste/flavour and mouthfeel, were mainly used by the assessors as criteria for discriminating the samples.…”

Section: International Journal Of Food Science and Technology 2023mentioning

confidence: 99%

“…Beer products are regarded as an interesting subject in the field of sensory science because of their sensory complexity and diversity (Humia et al, 2019). Numerous chemical components in beer directly affect not only sensory profiles and preferences but also trigger emotional responses in humans by facilitating/inhibiting neurotransmitters (Gonzalez Viejo et al, 2020). Moreover, several researchers have described the effects of a variety of intrinsic/extrinsic factors on beer perception and purchase decisions (Betancur et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions

Byeon

Heo

Kim

et al. 2023

Int J of Food Sci Tech

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SummaryThis study aimed to investigate consumer perceptions and acceptance of wheat beer products. Twelve samples were evaluated using the sorted napping (SN) (n = 44) to classify them based on similarity, and the samples were divided into six groups. Based on the SN results, six representative samples with different attributes were used for further consumer testing. The consumers (n = 102) rated the likings, and the intensities of the attributes were evaluated using rate‐all‐that‐apply (RATA) questions. Although the six samples were classified into different segments by SN, no difference was found in consumer acceptance. For the segmentation of consumer groups by their liking patterns of the samples, the consumers were divided into three clusters. Interestingly, the intensities of most of the RATA terms did not differ by cluster; however, the intensities of very few RATA terms were evaluated differently by cluster. In particular, S6 in Cluster 3, which had the lowest acceptability among the samples, was relatively high in bitterness and alcohol flavour. Characteristics such as bitterness and alcohol flavour, which can be affected by personal traits (e.g. sensitivity to bitterness), were related to the drivers of dislike for wheat beer products.

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Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

Cited by 13 publications

References 47 publications

Sensory Analysis and Consumer Research in New Meat Products Development

Sensory Analysis and Consumer Research in New Meat Products Development

Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation

Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions

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