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Publisert 2002

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Publikasjonsdetaljer

Tidsskrift : Journal of Food Science , vol. 67 , p. 3469–3475 , 2002

Internasjonale standardnummer :
Trykt : 0022-1147
Elektronisk : 1750-3841

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Bryhni, Eli Arnkværn; Hunt, M.C.; Ofstad, Ragni

Sak : 9

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

To determine if consumers could discriminate samples differing in rancidity, 2 experiments were conducted with freezer-stored pork loin chops (M. longissimus dorst) and sausages made from pigs fed diets varying in fatty acid composition. Samples were categorized as "normal" and "rancid" using Principal Component Analysis of data from trained sensory panel evaluations. These samples were presented to 2 consumer panels (n = 206 and n = 213). Rancidity did influence consumer preference. Consumers were able to discriminate between "normal" and "rancid" sausage, and preferred "normal." No differences (P > 0.05) in preference or flavor were detected between the chop groups.

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