Navegando por Autor "Sellas, Marina Colomer"

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Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
(Taylor and Francis, 2021) Souza, Dyego Leandro Bezerra de; Sellas, Marina Colomer; Marti, Anna Vila; Moreno, Miriam Torres; https://orcid.org/0000-0001-8426-3120
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.

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