Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences

Meat Science

Volumn 67, Issue 4, 2004, Pages 633-641

  Gonzalez Vinas M A ^a   Caballero, A B ^a   Gallego, I ^a   Garcia Ruiz A ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Consumers preference; Frankfurters; Free Choice Profiling

Indexed keywords

CONSUMERS PREFERENCE; FRANKFURTERS; FREE CHOICE PROFILING;

ASSAYS; CUSTOMER SATISFACTION; DECISION MAKING; MATHEMATICAL MODELS; OPTIMIZATION; PH EFFECTS; PRODUCT DEVELOPMENT; RHEOLOGY; SALTS; SMOKE;

MEATS;

PROCRUSTES;

EID: 1842427598     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.004     Document Type: Article

References (37)

1. AICE, A. (2002). Spanish meat industry association. Panorama del sector cárnico.
2. Beegs K.L.H., Bowers J.A., Brown D. Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water. Journal of Food Science. 62(6):1997;1240-1244.
3. Beilkeen S.L., Eadie L.H., Jones P.N., Harris P.V. Sensory and mechanical assessment of the quality of frankfurters. Journal of Texture Studies. 21(4):1990;395-409.
4. Cairncross S.E., Sjöström L.B. Flavour profiles - a new approach to flavour problems. Food Technology. 4:1950;308-311.
5. Chambers D.H., Chambers E. IV, Bowers J.R. Consumer acceptance of commercially available frankfurters. Journal Sensory Studies. 11:1996;85-101.
6. Chevance F.F.V., Farmer L.J. Identification of mayor volatile odour compounds in frankfurters. Journal Agriculture and Food Chemistry. 47:1999;5151-5160.
7. Cofrades S., Hughes E., Troy D.J. Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat. European Food Research and Technology. 211(1):2000;19-26.
8. Costell E., Trujillo C., Damasio M.H., Durán L. Texture of sweet orange gels by free-choice profiling. Journal of Sensory Studies. 10:1995;163-179.
9. Dornblaser L. Striking it niche: key to new product success. Prep Foods. 163(1):1994;34.
10. Gains N., Thomson D.M.H. Sensory proliling of canned lager beer using consumer in their own homes. Food Quality and Preferance. 2:1990;39-47.
11. González-Viñas M.A., Garrido N., Wittig E. Free choice profiling of chilean goat cheese. Journal of Sensory Studies. 16(3):2001;239-248.
12. González-Viñas M.A., Moya A., Cabezudo M.D. Description of the sensory characteristics of Spanish unifloral honeys by free choice profiling. Journal of Sensory Studies. 18(2):2003;103-113.
13. Guerrero L., Gou P., Arnau J. Descriptive analysis of toasted almonds: a comparison between expert and semi-trained assessors. Journal of Sensory Studies. 12:1997;39-54.
14. ISO Method 1442 (1973). Determination of moisture. International Standards Meat & Meat products. Ginebra. International Organization for Standardization.
15. ISO Method 1443 (1973). Determination of fat. International Standards Meat & Meat products. Ginebra. International Organization for Standardization.
16. ISO Method 1841 (1970). Determination of salt. International Standards Meat & Meat products. Ginebra. International Organization for Standardization.
17. ISO Standard 8587 (1988). Sensory analysis. Methodology. Ranking. Ginebra. International Organization for Standardization.
18. ISO Standard 8589 (1988). Guide for the installation of a chamber for sensory analysis. Ginebra. International Organization for Standardization.
19. Jack F.R., Piggott J.R., Paterson A. Discrimination of texture and appearance in Cheddar cheese using consumer free-choice profiling. Journal of Sensory Studies. 8:1993;167-176.
20. Jugens C., Siret M.P., Siret F. Studies on correlations between instrumental and sensory measurements on fine textured sausages. Viandes et produits carnes. 13(6):1992;189-191.
21. Lagrange V., Norback I.P. Product optimization and the acceptor set size. Journal of Sensory Studies. 2:1987;119-136.
22. Lee C.M., Whiting R.C., Jenkins R.K. Texture and sensory evaluations of frankfurters made with different formulations and processes. Journal of Food Science. 52:1987;896.
23. Matulis R.J., McMkeith F.K., Sutherland J.W., Brewer M.S. Sensory characteristics of frankfurters as affected by fat, salt and pH. Journal of Food Science. 60(1):1995;42-47.
24. McEvan J.A., Colwill J.S., Thomson D.H.M. The application of two free choice profile methods to investigate the sensory characteristics of chocolate. Journal of Sensory Studies. 3:1989;271-286.
25. Meilgaard M., Civille C.V., Carr B.T. Sensory evaluation techniques. 1987;Crc Press Inc, Boca Raton, FL.
26. Ministerio de agricultura, Pesca y alimentación (1994). Métodos Oficiales de Análisis (Tomo IV). Ed. Secretaria General Técnica del Ministerio de Agricultura, Pesca y Alimentación.
27. Moskowitz H.R. Product optimisation: approaches and applications. Macfie, Thomson Measurements of food preference. 1994;97-136 Blackie Academic and Professional, London.
28. Muñoz A.M., Chambers E. IV Relating sensory measurements to consumer acceptance of meat products. Food Technology. 47(11):1993;128-131. 134.
29. National research council (1988). Consumer concerns and animal product options. In Designing foods (pp. 63-97). National Research Council, National Academy Press, Washington, DC.
30. O'Mahoney M. Sensory evaluation of Food. Statistical methods and procedures. 1986;332-337 Marcel and Dekker Inc, New York.
31. Ordóñez M., Rovira J., Jaime I. Study of the texture of cooked sausages. Alimentaria. 273:1996;25-29.
32. Ordóñez M., Rovira J., Jaime I. The relationship between the composition and texture of conventional and low-fat frankfurters. International Journal of Food Science and Technology. 36(7):2001;749-758.
33. Oreskovich D.C., Klein B.P., Sutherland J.W. Procrustes analysis and its applications to free-choice and other sensory profiling. Lawless H.T., Klein B.P. Sensory science theory and applications in food. 1991;353-393 Marcel and Dekker Inc, New York.
34. SPSS Program for Windows (2000). Versión 11.0. UCLM.
35. Stone H., Sidel J., Oliver S., Woolsey A., Singleton R.C. Sensory evaluation by quantitative descriptive analysis. Food Technology. 28:1974;24-34.
36. Virgili R., Parolari G., Schivazappa C., Soresi Bordini C., Borri M. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. Journal of Food Science. 60:1995;1183-1186.
37. Williams A.A., Langron S.P. The use of free-choice profiling for the evaluation of commercial Ports. Journal Science and Food Agriculture. 35:1984;558-568.