Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Colomer Sellas, Marina; de Souza, Dyego Leandro; Vila-Martí, Anna; Torres-Moreno, Miriam
• Is Part Of: CyTA: journal of food. Volume 19:Issue 1(2021)
• Page Start: 429
• Page End: 439
• Publication Date: 2021-01-01
• Subjects: Dry fermented sausages -- fat reduction -- fat substitution -- texturized pea protein -- consumer studies -- Check-All-That-Apply (CATA); Salchichas curadas fermentadas -- Reducción de grasa -- Sustitución de grasa -- Proteína de guisante texturizada -- Estudio de consumidores -- Marque todo lo que corresponda (CATA); Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2021.1912188
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind and informed conditions. Differences in acceptance were identified in both conditions, indicating that fat reduction and substitution with <15% TPP has a positive impact. Informed liking scores showed no difference from the blind ones. Hence, consumers gave more importance to sensory properties than to label. CATA results indicated that characteristic taste, high-fat amount and delicious can be considered drivers of liking, while acid, off-flavour and low-fat amount are of disliking. Frequency of consumption showed that regular consumers gave higher acceptability to samples, being those with ≥15% TPP less acceptable. Under both conditions, CATA reflected differences for attributes related with fat and texture. Reduction of fat and its replacement with 10% TPP was feasible with no detrimental impact on acceptability.