Consumer acceptance and sensory profiling of reengineered kitoza products

Ana I. E. Pintado; Maria J. P. Monteiro; Régine Talon; Sabine Leroy; Valérie Scislowski; Geneviève Fliedel; Danielle Rakoto; Isabelle Maraval; Ana I. A. Costa; Ana P. Silva; Dominique Pallet; Keith Tomlins; Manuela M. E. Pintado

doi:10.1016/j.foodchem.2015.08.128

Consumer acceptance and sensory profiling of reengineered kitoza products

Ana I. E. Pintado, Maria J. P. Monteiro, Régine Talon, Sabine Leroy, Valérie Scislowski, Geneviève Fliedel, Danielle Rakoto, Isabelle Maraval, Ana I. A. Costa, Ana P. Silva, Dominique Pallet, Keith Tomlins, Manuela M. E. Pintado^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

17 Citations (Scopus)

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Abstract

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.

Original language	English
Pages (from-to)	75-84
Number of pages	10
Journal	Food Chemistry
Volume	198
DOIs	https://doi.org/10.1016/j.foodchem.2015.08.128
Publication status	Published - 1 May 2016

Keywords

Beef
Consumer test
Kitoza
Madagascar
Pork
Sensory profile
Smoked/dried meat

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10.1016/j.foodchem.2015.08.128

19309891Accepted author manuscript, 673 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/23103Licence: CC BY-NC-ND

Cite this

@article{b68de576f0b64eaeb00901cc20d1fbe7,

title = "Consumer acceptance and sensory profiling of reengineered kitoza products",

abstract = "Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.",

keywords = "Beef, Consumer test, Kitoza, Madagascar, Pork, Sensory profile, Smoked/dried meat",

author = "Pintado, {Ana I. E.} and Monteiro, {Maria J. P.} and R{\'e}gine Talon and Sabine Leroy and Val{\'e}rie Scislowski and Genevi{\`e}ve Fliedel and Danielle Rakoto and Isabelle Maraval and Costa, {Ana I. A.} and Silva, {Ana P.} and Dominique Pallet and Keith Tomlins and Pintado, {Manuela M. E.}",

year = "2016",

month = may,

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doi = "10.1016/j.foodchem.2015.08.128",

language = "English",

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AU - Pintado, Ana I. E.

AU - Monteiro, Maria J. P.

AU - Talon, Régine

AU - Leroy, Sabine

AU - Scislowski, Valérie

AU - Fliedel, Geneviève

AU - Rakoto, Danielle

AU - Maraval, Isabelle

AU - Costa, Ana I. A.

AU - Silva, Ana P.

AU - Pallet, Dominique

AU - Tomlins, Keith

AU - Pintado, Manuela M. E.

PY - 2016/5/1

Y1 - 2016/5/1

N2 - Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.

AB - Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.

KW - Beef

KW - Consumer test

KW - Kitoza

KW - Madagascar

KW - Pork

KW - Sensory profile

KW - Smoked/dried meat

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VL - 198

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JO - Food Chemistry

JF - Food Chemistry

ER -

Consumer acceptance and sensory profiling of reengineered kitoza products

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Consumer acceptance and sensory profiling of reengineered kitoza products

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