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Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition
The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000647/ https://www.ncbi.nlm.nih.gov/pubmed/36900606 http://dx.doi.org/10.3390/foods12051089 |
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author | Freschi, Pierangelo Braghieri, Ada Pacelli, Corrado Langella, Emilia Riviezzi, Amelia Maria Paolino, Rosanna Cosentino, Carlo |
author_facet | Freschi, Pierangelo Braghieri, Ada Pacelli, Corrado Langella, Emilia Riviezzi, Amelia Maria Paolino, Rosanna Cosentino, Carlo |
author_sort | Freschi, Pierangelo |
collection | PubMed |
description | The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of “cacciatore” salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers’ ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference. |
format | Online Article Text |
id | pubmed-10000647 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100006472023-03-11 Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition Freschi, Pierangelo Braghieri, Ada Pacelli, Corrado Langella, Emilia Riviezzi, Amelia Maria Paolino, Rosanna Cosentino, Carlo Foods Article The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of “cacciatore” salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers’ ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference. MDPI 2023-03-03 /pmc/articles/PMC10000647/ /pubmed/36900606 http://dx.doi.org/10.3390/foods12051089 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Freschi, Pierangelo Braghieri, Ada Pacelli, Corrado Langella, Emilia Riviezzi, Amelia Maria Paolino, Rosanna Cosentino, Carlo Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition |
title | Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition |
title_full | Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition |
title_fullStr | Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition |
title_full_unstemmed | Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition |
title_short | Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition |
title_sort | sensory profile and consumer liking of sustainable salamis differing in wild boar meat and seasoning ingredients addition |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000647/ https://www.ncbi.nlm.nih.gov/pubmed/36900606 http://dx.doi.org/10.3390/foods12051089 |
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