Caracterización sensorial de los productos cárnicos de la Unidad Tecnológica de Alimentos de la Universidad de Caldas

Abstract

ABSTRACT: The Technological Food Unit of the Caldas University is known for producing products under quality standards. This motivated the sensory characterization of meat products, quantifying sensory attributes and determining differences with standard products. The evaluation of the sensory attributes of meat products was carried out through structured intensity scales from 0 to 10. Attributes of appearance, odor, taste and texture for six meat products (chorizo, chistorra, smoked rib, smoked loin, ham and salami) were identified. The result was sensory profiles for the meat products of the Technological Food Unit and the ones from the external commercial market. The statistical evaluation of the results indicated the absence of significant differences between products of the Technological Food Unit and the commercial market products.

Keywords:

sensorial

sabor

chorizo

cerdo

jamón

sensory

flavor

chorizo

pork

ham

References

Anzaldúa, A. La evaluación de los alimentos en la teoría y la práctica. 1.ed. Zaragoza, España: Editorial Acribia, 1994. 198p.

Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen. Consumer perception of meat quality and implications for product development in the meat sector—a review. Meat Science, n.66, p 259-272, 2004.

Instituto colombiano de normas técnicas- ICONTEC. Norma técnica colombiana - NTC 3884. Análisis Sensorial. Metodología. Guía general para el diseño de cuartos de prueba.

Instituto colombiano de normas técnicas- ICONTEC. Norma técnica colombiana - NTC 3929. Análisis Sensorial. Metodología. Métodos de Perfil de Sabor.

Instituto colombiano de normas técnicas- ICONTEC. Norma técnica colombiana - NTC 4489. Análisis Sensorial. Metodología. Perfil de textura
Meilgaard, M.; Civille, G.; Carr, B. Sensory evaluation techniques. 3 ed. Boca Raton, Estados Unidos: CRC Press, 1999. 387p.

Mondito, M.; Ferrato, J. El análisis sensorial, una herramienta para la evaluación de la calidad desde el consumidor. Agromensajes, v.4, p. 16- 24, 2006.

Pérez , M.; Galán, H.; León, C. et al. Determination of the sensory attributes of a Spanish dry-cured sausage. Meat Science. n.71, p. 620-633, 2005.

Sancho, V.; Bota, E.; Castro, J. Introducción al análisis sensorial de los alimentos. Barcelona, España: Edicions UB, 1999, 336p.

Stone, H.; Sidel, J. Sensory evaluation practices. 3.ed. Londres, Reino Unido: Elsevier academic press, 2004. 377p.