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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Braghieri, Ada Piazzolla, Nicoletta Carlucci, Angela Bragaglio, Andrea Napolitano, Fabio |
| Spatial Coverage | Italy |
| Description | Country affiliation: Italy Author Affiliation: Braghieri A ( Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.); Piazzolla N ( Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.); Carlucci A ( Smell and Taste 07 s.n.c., Bella (PZ), Italy.); Bragaglio A ( Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.); Napolitano F ( Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy. Electronic address: fabio.napolitano@unibas.it.) |
| Abstract | Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 111 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Choice Behavior Consumer Behavior Food Preferences Food Preservatives Adverse Effects Food Quality Food, Preserved Analysis Meat Products Adult Aged Animals Chemical Phenomena Female Food Labeling Humans Italy Male Mechanical Phenomena Middle Aged Odors Pigments, Biological Sensation Surface Properties Sus Scrofa Taste Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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