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Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

Foods. 2021-08; 
Jihan Kim, Scott Knowles, Raise Ahmad, Li Day
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Stable Cell Lines CHO-K1 (as a negative control) were purchased (#M00434, GenScript, Piscataway, NJ, USA) Get A Quote

摘要

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols a... More

关键词

calcium sensing receptor, consumer perception, kokumi, objective measures, product quality, salami, volatile compounds