Study on consumer evaluation of cooked sausages

Abstract

A b s t r a c t: The mapping method in the design of internal map is one of the novel and effective ways to evaluate consumer preferences. Internal map allows determining and visualizing differences in consumer preferences to foods that are being compared. It also helps to link together different information about the food item and consumer attitude to it.The aim of this study is to investigate the possibilities of internal map's instruments to assess consumer attitude to cooked sausages. Five samples of cooked sausage "Doktorskaya", produced according to GOST R 521096-2011, which It is evident that internal preference maps facilitate the analysis of the consumer panel testing results of both sensory and specifi c characteristics. Summarizing the results of the study on the consumer evaluation of product quality, it can be concluded that the use of internal preference maps allows obtaining of the complex visualized information not only about overall preference of a product but also about preference of the individual organoleptic attributes and specifi c characteristics with regard to the market segments.Statistical analysis of the results of consumer preferences by mapping method enables to: (1) study product classes, highlight a direction and strength of liking or disliking of a product by the specifi c groups of population, determine the best and similar products by organoleptic properties; (2) study consumer requirements; (3) determine a direction of product modifi cations to optimize its organoleptic characteristics and improve perception by consumers; -assess consumer reaction on newly developed products; (4) establish the link between the product organoleptic characteristics and consumer preferences.The obtained information can be used by marketing services when developing a new product strategy and launching it to a market, studying a market structure, strengths and weaknesses of competitors, needs and motivation of buyers, the targeted work with a specifi c buyers' segment and so on.

Comprehensive Assessment of Quality of Milk as a Raw Material of Farm Animals

“…Органолептическая оценка является весомым фактором, обуславливающим предпочтение потребителей, наряду с его химическим составом и пищевой ценностью. Именно она, как правило, влияет на их конкретный выбор и, в конечном счете, формирует спрос [15].…”

“…тельные пути. Скорость перехода соединений из кормов в молоко высока, так как пахучие вещества попадают в легкие, а затем -в кровь и молочную железу [15]. Интенсивность изменений запаха, вкуса и аромата молока, связанная с потреблением кормов, зависит от их вида и количества, промежутка между кормлением и доением, наличия и форм соединений пахучих и вкусовых веществ в кормах, а также от химического состава молока.…”

“…Во многих странах органолептическая оценка молока регламентирована требованиями нормативных документов, она учитывается при приемке молока на перерабатывающем предприятии и служит критерием отбраковки, причем, при имеющихся отклонениях от требований, молоко приемке не подлежит [15,18,19].…”