Metrika

  • citati u SCIndeksu: 0
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:18
  • preuzimanja u poslednjih 30 dana:9

Sadržaj

članak: 1 od 1  
Food and Feed Research
2020, vol. 47, br. 1, str. 55-63
Flash profile kao brza deskriptivna analiza za karakterizaciju senzorskog profila tradicionalnih suvih fermentisanih kobasica
Škrobot Dubravka J.a, Tomić Jelena M.a, Dapčević-Hadnađev Tamara R.a, Novaković Aleksandra R.a, Hadnađev Miroslav S.a, Delić Jovana D.a, Mandra Muamer J.b
aInstitut za prehrambene tehnologije, Novi Sad
bPerutnina Ptuj BH d.o.o., Breza, Bosna i Hercegovina

e-adresa: dubravka.skrobot@fins.uns.ac.rs
Projekat:
Funkcionalni proizvodi na bazi žita namenjeni osobama sa metaboličkim poremećajima (MPNTR - 31029)
142-451-2578/2019-03

Ključne reči: flash sensory profile; brza deskriptivna senzorska analiza; suve fermentisane kobasice; Generalized Procrustes Analysis
Sažetak
Tehnike senzorske analize su se tradicionalno mogle podeliti na one koje se izvode sa panelom obučenih senzorskih ocenjivača (analitički postupci) i one koje se sprovode sa potrošačima (hedonski testovi). Danas, ovako jasna granica između dva navedena pristupa sve više bledi. Prateći zahteve savremenog društva i potrebe industrije za bržim i isplativijim metodama deskriptivnog senzorskog profiliranja proizvoda, razvijeno je nekoliko metoda kao alternativa klasičnoj deskriptivnoj analizi. Ove metode se mogu primeniti kod polu-obučenih senzorskih ocenjivača, pa čak i kod potrošača, pri čemu se dobijaju senzorski profili vrlo slični onim dobijenim od strane visoko obučenih ocenjivača korišćenjem klasične deskriptivne analize. Flash profile je brza opisna metoda kod koje se profilisanje proizvoda zasniva na kombinaciji slobodnog izbora atributa koja je praćena poređenjem proizvoda po svim odabranim svojstvima primenom metoda rangiranja. Cilj prikazanog rada je sagledavanje mogućnosti primene Flash profile metode kao alata za razlikovanje senzorskih profila suvih fermentiranih kobasica koje su proizvedene na tradicionalan način od onih koje su komercijalno dostupne i proizvode se u industrijskim uslovima.
Reference

Albert, A., Varela, P., Salvador, A., Hough, G., Fiszman, S. (2011) Overcoming the issues in the sensory description of hot served food with a complex texture: Application of QDA®, flash profiling and projective mapping using panels with different degrees of training. Food Quality and Preference, 22(5): 463-473

Blancher, G., Chollet, S., Kesteloot, R., Nguyen, H.D., Cuvelier, G., Sieffermann, J.M. (2007) French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies. Food Quality and Preference, 18(3): 560-575

Brandt, M.A., Skinner, E.Z., Coleman, J.A. (1963) Texture Profile Method. Journal of Food Science, 28(4): 404-409

Bredie, W.L., Liu, J., Dehlholm, C., Heymann, H. (2018) Flash Profile Method. u: Kemp S.E., Hort J., Hollowood T. [ur.] Descriptive analysis in sensory evaluation, John Wiley & Sons, pp. 513-533

Cairncross, S.E., Sjostrom, L.B. (1950) Flavor Profiles: A New Approach to Flavor Problems. Food Technology, 4, 308-311

Dairou, V., Sieffermann, J.M. (2002) A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile. Journal of Food Science, 67(2): 826-834

de Aguiar, L.A., Melo, L., de Lacerda, D.O.L. (2019) Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review. Critical Reviews in Food Science and Nutrition, 59(16): 2535-2552

Dehlholm, C., Brockhoff, P.B., Meinert, L., Aaslyng, M.D., Bredie, W.L.P. (2012) Rapid descriptive sensory methods: Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling. Food Quality and Preference, 26(2): 267-277

Delarue, J. (2014) Flash Profile. u: Novel Techniques in Sensory Characterization and Consumer Profiling, Boca Raton-London-New York: Taylor and Francis Group-CRC Press, 175-206

Delarue, J., Loescher, E. (2004) Dynamics of food preferences: A case study with chewing gums. Food Quality and Preference, 15(7-8): 771-779

Delarue, J., Sieffermann, J. (2004) Sensory mapping using Flash profile: Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Quality and Preference, 15(4): 383-392

Jaros, D., Thamke, I., Raddatz, H., Rohm, H. (2009) Single-cultivar cloudy juice made from table apples: An attempt to identify the driving force for sensory preference. European Food Research and Technology, 229(1): 51-61

Lassoued, N., Delarue, J., Launay, B., Michon, C. (2008) Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48(1): 133-143

Lawless, H.T., Heymann, H. (2010) Sensory Evaluation of Food: Principles and Practices. New York: Springer, 2

Meilgaard, M.C., Civille, G.V., Carr, B.T. (1991) Sensory Evaluation Techniques. Boca Raton, FL: CRC Press, 2 nd ed

Moussaoui, K.A., Varela, P. (2010) Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference, 21(8): 1088-1099

Rason, J., Léger, L., Dufour, E., Lebecque, A. (2006) Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France. European Food Research and Technology, 222(5-6): 580-589

Stampanoni, C.R. (1993) The quantitative flavor profiling technique. Perfumer and Flavorist, 18: 19-24

1

Stone, H., Sidel, H., Oliver, S., Woodesey, A., Singlehon, R.C. (1974) Sensory evaluation by quantitative descriptive analysis. Food Technology, 28 (1): 24-26

Stone, H., Sidel, J.L. (2004) Sensory Evaluation Practices. London: Elsevier

Tarea, S., Cuvelier, G., Sieffermann, J.M. (2007) Sensory evaluation of the texture of 49 commercial apple and pear purees. Journal of Food Quality, 30(6): 1121-1131

Thompson, D.M.H., Macfie, H.J.H. (1983) Is there an alternative to descriptive sensory assessment?. u: Williams A.A., Atkin R.K. [ur.] Sensory quality in foods and beverages: Definition, measurement and control, Chichester, UK: Horwood, 96-107

Valentin, D., Chollet, S., Lelièvre, M., Abdi, H. (2012) Quick and dirty but still pretty good: A review of new descriptive methods in food science. International Journal of Food Science & Technology, 47(8): 1563-1578

Varela, P., Ares, G. (2012) Sensory profiling, the blurred line between sensory and consumer science: A review of novel methods for product characterization. Food Research International, 48(2): 893-908

Veinand, B., Godefroy, C., Adam, C., Delarue, J. (2011) Highlight of important product characteristics for consumers: Comparison of three sensory descriptive methods performed by consumers. Food Quality and Preference, 22(5): 474-485
   

O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR2001055S
objavljen u SCIndeksu: 04.07.2020.
metod recenzije: jednostruko anoniman
Creative Commons License 4.0

Povezani članci

Food & Feed Res (2017)
Razvoj simbiotičke čvrste hrane za odojčad i malu decu obogaćene spirulinom uzgojenom pod kontrolisanim uslovima blagog stresa
Mishra Pragya, i dr.