Ragnhild Solheim

Consumer preference mapping of dry fermented lamb sausages

Abstract This paper focuses on using and comparing preference mapping (both internal and external) and partial least squares (PLS) regression in relating consumer preference data of six different dry fermented lamb sausages to conventional sensory profiling (quantitative descriptive analysis—QDA). For segmenting the consumers into smaller, more homogenous consumer groups, two different methods were compared, namely cluster-analysis and visual inspection of plots. The consumer groups were related to demographic and sociological variables. The alternative approaches to preference mapping provided the same general conclusions. For all the three approaches, preference was positively influenced by juiciness, acidic flavour and odour, greasiness and lamb flavour. The cluster analysis identified four subgroups with different preference patterns and indicated that there were market segments for each of the six dry fermented lamb sausages.

Consumer liking for sausages affected by sensory quality and information on fat content

The sensory quality of sausages containing 12 and 20% fat (the usual level) was assessed by descriptive profiling in a trained sensory panel. The effects of information on fat level and sensory differences on liking or dislike by consumers were assessed in 347 eaters of sausages recruited in food stores. The knowledge of a 40% reduction in fat content did not affect the hedonic responses to sausages with different sensory quality, whereas the sensory differences had major effects on liking scores. Fat-reduced sausages were liked as much as standard sausages when their texture and saltiness were similar to the more familiar quality. When sensory quality was similar, false information that the fat content of the 20%-fat sausages was 12% increased the liking for them although correct information on fat content of the sensorily similar 12%-fat sausages decreased liking. Thus, to avoid reducing the acceptability of reduced-fat sausages, it seems necessary to have a profile similar to the sausages containing usual levels of fat.

Flavour and texture in sourmilk affected by thickeners and fat content

When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content o ...

Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners

The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) w ...

Sensory quality of low-fat sausages affected by fat substitutes☆

Abstract Fat substitutes have been introduced to low-fat meat products to make the texture more acceptable. This study focuses on the effect of the polysaccharides iota-carrageenan, xanthan and guar gum on the sensory quality of low-fat sausages. Low-fat sausages with these three fat-substitutes and sausages with regular fat content were analyzed by conventional sensory profiling. The data were analyzed by principal component analysis. The low-fat sausages with iota-carrageenan were most similar to the ordinary sausages. Low-fat sausages with guar gum and xanthan were similar to each other. Off-odours were perceived in the sausages with guar gum and xanthan, and these sausages were also less firm and less elastic than ordinary sausages and sausages with iota-carrageenan.