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dc.contributor.author
López, Constanza María
dc.contributor.author
Bru Chauve, Elena Magdalena
dc.contributor.author
Vignolo, Graciela Margarita
dc.contributor.author
Fadda, Silvina G.
dc.date.available
2017-09-25T15:21:48Z
dc.date.issued
2012-08-21
dc.identifier.citation
López, Constanza María; Bru Chauve, Elena Magdalena; Vignolo, Graciela Margarita; Fadda, Silvina G.; Main factors affecting the consumer acceptance of argentinean fermented sausages; Wiley; Journal Of Sensory Studies; 27; 5; 21-8-2012; 304-313
dc.identifier.issn
0887-8250
dc.identifier.uri
http://hdl.handle.net/11336/25039
dc.description.abstract
Microbiological, physicochemical and sensory characteristics of most popular
Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer liking for fermented sausages was carried out. Furthermore, two multivariate mappings were performed: (1) cluster analysis to identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma,
taste and texture and (2) standard discriminant analysis to graphically recognize
instrumental parameters that better described acceptance clusters. From these
results, three fermented sausages groups with different acceptance patterns were
segmented; taste and texture emerged as key sensory parameters and water activity, lightness, total protein, molds and enterococci among the physicochemical and microbiological variables were correlated with consumer liking.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fermented Sausages
dc.subject
Flavor
dc.subject
Quality
dc.subject
Sensory Analysis
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Main factors affecting the consumer acceptance of argentinean fermented sausages
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-28T15:16:37Z
dc.identifier.eissn
1745-459X
dc.journal.volume
27
dc.journal.number
5
dc.journal.pagination
304-313
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.journal.title
Journal Of Sensory Studies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1745-459X.2012.00394.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2012.00394.x/abstract
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