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

Resultado de la investigación: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

Resumen

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.

Idioma originalInglés
Título de la publicación alojadaSensory Analysis for the Development of Meat Products
Subtítulo de la publicación alojadaMethodological Aspects and Practical Applications
EditorialElsevier
Páginas207-222
Número de páginas16
ISBN (versión digital)9780128228326
ISBN (versión impresa)9780323903189
DOI
EstadoPublicada - 28 ene. 2022

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