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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Consumer acceptability and preference of cooked ham formulated with soluble fiber
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Consumer acceptability and preference of cooked ham formulated with soluble fiber

机译：消费者对可溶性纤维制成的火腿的接受程度和偏好

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This study was designed to determine the acceptability and preference of cooked ham formulated with different levels of soluble fibers (NutraFlora®). Four different treatments were evaluated. FO -control, without addition of fiber, F3, F6 and F9 -addition of 3%, 6% and 9% of soluble fiber (NutraFlora®), respectively. A ranking preference test of colour, characteristic odor, characteristic taste and firmness (texture) by 52 consumers after 45 days storage at 2°C was applied. Statistical analysis based on Friedman and Fisher tests at 5% of significance level were carried out.Results showed significant differences among treatments for sensory traits except for characteristic odor. In relation to color, the least and the most preferred treatments were FO (158) and F3 (107), respectively.For flavor and firmness the least and the most preferred treatments were F9 (166; 148) and F6 (108; 111), respectively. According to the consumers comments a very strong and unpleasant and no characteristic taste combined with a firm, hard and rubberized texture were detected for the product formulated with the highest level of soluble fiber.In the present study, consumers have been shown to perceive modification on the sensory attributes of cooked ham formulated with soluble fiber except for characteristic odor. The addition of 6% of soluble fiber provides the most desirable sensory characteristics according to the consumers test applied.
机译：本研究旨在确定使用不同含量的可溶性纤维配制的熟火腿的可接受性和偏爱性。评价了四种不同的治疗方法。 FO控制，不添加纤维，F3，F6和F9分别添加3％，6％和9％的可溶性纤维（NutraFlora®）。在2°C下储存45天后，对52位消费者进行了颜色，特征气味，特征味道和硬度（质地）的等级偏好测试。根据Friedman和Fisher检验在显着性水平为5％的情况下进行统计分析。结果表明，除特有气味外，感官性状的处理之间存在显着差异。就颜色而言，最少和最优选的处理分别是FO（158）和F3（107）;就风味和硬度而言，最少和最优选的处理是F9（166; 148）和F6（108; 111） ， 分别。根据消费者的评论，使用最高水平的可溶性纤维配制的产品未检测到非常强烈且令人不愉快的味道，没有牢固，坚硬和橡胶化的质地。除了特有的气味外，用可溶性纤维配制的熟火腿的感官特性。根据所应用的消费者测试，添加6％的可溶性纤维可提供最理想的感官特性。

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