کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791276 | 1554094 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Application of a check-all-that-apply question for evaluating and characterizing meat products
ترجمه فارسی عنوان
استفاده از یک سوال چک-همه-آن-درخواست برای ارزیابی و مشخص کردن محصولات گوشتی
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کلمات کلیدی
کاتا، مورتادلا، تجزیه و تحلیل احساسی، تجزیه و تحلیل ابزار، نقشه اولویت،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Four different mortadella samples were technologically characterized by physical/chemical and instrumental analyses and were sensorially characterized by acceptance testing and check-all-that-apply (CATA) questions. Samples were divided into three groups by using a principle component analysis (PCA) of the technological characteristics and by using an internal preference map (IPM) of the sensory attributes from the acceptance test. CATA divided these samples into four different external preference map (EPM) groups because each sample was associated with different sensory attributes. The PCA indicated that there was a relationship between the instrumental color and texture analyses and the CATA attributes, whereby identifying the terms that positively or negatively contributed to sample acceptance. The CATA questions effectively discriminated between the meat products regarding their sensory characteristics. In addition, these attributes were linked to chemical and instrumental quality parameters. Thus, the CATA questions are a potential tool for evaluating and developing novel products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 100, February 2015, Pages 124-133
Journal: Meat Science - Volume 100, February 2015, Pages 124-133
نویسندگان
Ãlida da Conceição Jorge, Andressa Cristina Gaione Mendes, Bruna Emygdio Auriema, Henrique Pereira Cazedey, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos,