Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger

Beatriz Schmidt Menegali, Erick Saldaña, Giovana Thomaz Braz, Iliani Patinho, Natan de Jesus Pimentel-Filho, Yemina Karen Diaz-Valencia, Carmen J. Contreras-Castillo, Miriam M. Selani

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The study of the dynamic sensory properties of food has gained increasing prominence. This chapter aimed to identify the temporal drivers of liking for chicken burgers added with natural and synthetic antioxidants under two different atmospheric conditions throughout refrigerated storage. Chicken burgers without antioxidant (control treatment) and with the addition of butylated hydroxytoluene (BHT) or pink pepper extract were manufactured and stored in aerobic and vacuum packages for 7. days at 2. °C. According to temporal sensory results, treatments significantly affected the dominance durations of the attributes. The attribute "rancid" was identified as a negative temporal driver of liking (TDL), as it decreases liking. On the other hand, "spicy" is an attribute that possibly contributed to a higher liking of the chicken burger as it was identified as a positive TDL. Although the three intakes significantly affected the dominance duration of some attributes, no difference was found in the overall liking of the samples.

Original languageEnglish
Title of host publicationSensory Analysis for the Development of Meat Products
Subtitle of host publicationMethodological Aspects and Practical Applications
PublisherElsevier
Pages207-222
Number of pages16
ISBN (Electronic)9780128228326
ISBN (Print)9780323903189
DOIs
StatePublished - 28 Jan 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Inc. All rights reserved.

Keywords

  • Chicken burger
  • Multiple intakes
  • Natural antioxidant
  • Schinus terebinthifolius Raddi
  • Temporal dominance of sensations

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