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.
|Título de la publicación alojada||Sensory Analysis for the Development of Meat Products|
|Subtítulo de la publicación alojada||Methodological Aspects and Practical Applications|
|Número de páginas||16|
|ISBN (versión digital)||9780128228326|
|ISBN (versión impresa)||9780323903189|
|Estado||Publicada - 28 ene. 2022|
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