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Mazamorra morada is a dessert consumed by Peruvian people, but currently there is no information about its sensory characteristics. In this case, it is very important to know the sensory characteristics of this product for future commercialization. The present study evaluated the influence of type and content of potato, sweet potato and corn starches on sensory characteristics (Check-all-that-apply (CATA) questions with ideal profile), overall liking, pH, and total soluble solids (°Brix) of mazamorra morada. Ten samples were manufactured, varying the type and content of starch. According to the results, samples with only potato starch or with the three starches in the same proportion showed the highest overall liking ratings by consumers. Therefore, future formulations of mazamorra morada should have the characteristics of these two samples because it generates attributes such as: gelatinous texture, thick texture, fruit taste, sweet taste, bright appearance, homogenous appearance, cinnamon taste, slight bitter taste, and purple color. Few differences were found for pH and soluble solids in all samples. Results suggest that CATA questions with an ideal profile were helpful to better understanding the consumer perception guaranteeing the sensory quality of mazamorra morada subjected to variation of type and content of starch.

The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixt y consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine - point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 – point just - about - right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions : (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re - tasted the salami having the nutrition and health claims available (R). Student’s t - tests performed on data indicated no significant differences (p > 0.05) between the mean acceptance under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher than (B) (p ≤ 0.05). However, linear regression of (R - B) x (E - B) ratings revealed a major assimilation effect of expectation, especially under negative disconfirmation (E > B). Contrast effect was also observed, but to a lesser extent . The results showed that saltiness attribute was not decisive in decreased acceptance according to the JAR scale, but it was relevant in the aftertaste generated by adding salt substitutes. Finally, nutritional and health claims had little effect on consumer ac ceptance.

Agro-industrial activities generate millions of tons of residues all over the world. Although many of them contain bioactive compounds, they are underexplored. Ethanolic extracts of beetroot stems (EEB) and guava pomace (peels, seeds) (EEG) were analyzed to assess their chemical composition (phenolic compounds and chemical profile by GC-MS) and antioxidant activity (EC50 and ABTS). Posteriorly, EEB and EEG were added to processed chicken meat, which was cooked and stored in vacuum and aerobic packages at 4 ± 1 °C for 14 days, to assess their oxidative stability and color. EEB presented higher content of phenolic compounds and antioxidant activity compared to EEG. Using GC-MS, we identified 11 phenolic compounds in EEB and EEG. When added to chicken meat, EEG and EEB retarded lipid oxidation compared to the control after 14 days of storage in aerobic packages. In general, in both packages the natural extracts proved to be as effective as BHT to maintain oxidative stability of chicken meat.

This study investigated the effect of information on the acceptability and purchase intention of an irradiated watercress salad and its non-irradiated counterpart among Brazilian consumers (N = 236). Both the irradiated and the non-irradiated products were fairly accepted (ratings about 6.0–7.0 in the hedonic scale). Significant effects (p ≤ 0.05) of gender, education, and age were also observed: acceptance and purchase intention was lower among male participants who received both information and an identified irradiated product, and higher among female participants who received only information about the process. Adults (30–39 years old) were more critical, and the higher the educational level, the lower the acceptability and purchase intention ratings. Brazil is one of the major irradiators in the world, but there is still a lack of consumer studies focusing the acceptability of irradiated foods. So the findings presented herein would favor Brazilian producers and regulators to develop effective communi...

The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p ≤ 0.05). No significant differences were noted between the treatments (p ≥ 0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.

The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).

The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl2) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture presented a greater loss in acceptance during the storage period, showing an acceptance mean close to indifference on the hedonic scale at 120 days. Nevertheless, appearance, flavor and overall quality stayed acceptable up to 150 days. The end of shelf life was estimated at about 161 days for chocolate cakes and 150 days for carrot cakes. This study showed that the current 120 days of shelf life can be extended to 150 days for carrot cake and to 160 days for chocolate cake. However, the 180 days of shelf life desired by the company were not achieved. PRACTICAL APPLICATIONS This research shows the adequacy of using sensory acceptance tests to determine the shelf life of two food products (chocolate and carrot cupcakes). This practical application is useful because the precise determination of the shelf life of a food product is of vital importance for its commercial success. The maximum storage time should always be evaluated in the development or reformulation of new products, changes in packing or storage conditions. Once the physical–chemical and microbiological stability of a product is guaranteed, sensorial changes that could affect consumer acceptance will determine the end of the shelf life of a food product. Thus, the use of sensitive and reliable methods to estimate the sensory shelf life of a product is very important. Findings show the importance of determining the shelf life of each product separately and to avoid using the shelf time estimated for a specific product on other, similar products.

This study evaluated the performance of the nine-point hedonic, hybrid and self-adjusting scales in the segmentation of samples and consumers using MDPREF methodology. Overall acceptability of eight Cabernet Sauvignon red wines was evaluated by 112 consumers using the three scales mentioned above. Both the scale’s and the sample’s presentation order were balanced among the consumers. The data were analyzed by ANOVA, REGWQ test, MDPREF and permutation tests. Scales’ performance was judged using the following criteria: number of significant dimensions ( p = 5%) in the MDPREF, number of significantly fitted consumers ( p = 5%) and segmentation of the products and consumers. The MDPREF generated by the hybrid scale data produced the greatest number of significant dimensions ( p = 5%), yielding 79.5% of significantly fitted consumers ( p = 5%), while the MDPREFs of the self-adjusting and the nine-point scales fitted 54.5% and 51.8% of the consumers, respectively. Overall, the results indicated superiority of the hybrid scale over the traditional hedonic and self-adjusting scales.

The effect of expectation on the acceptability of four types of yoghurt-like fermented soyamilk was studied among fifty-three subjects. Overall liking was rated under three conditions: (1) blind test (B); (2) expectations created by nutritional and health claims about the products (E) and (3) subjects re-tasted the beverages, having the nutrition and health claims available (R). Student's t-tests performed on data indicated no significant differences (P > 0.05) between acceptance levels under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher (P < 0.05) than (B) and (R). However, linear regression of (R - C) x (E - C) ratings for each sample revealed a major assimilation effect of expectation, especially under negative disconfirmation (when the product was evaluated as worse than expected). Contrast effect was also observed, but to a lesser extent. In conclusion, information influenced positively on the acceptance, although such influence was limited by the subjects' sensory experience.

Retail-packed rump (Gluteus medius, GM) and striploins (Longissiumus dorsi, LD) steaks were masterpackaged under carbon dioxide (CO2) and stored at 1 °C ± 1 °C for 14, 28, 35, and 42 d. A commercial oxygen (O2) scavenger (ATCO HV1000®, Standa Industrie, Caen, France) was used in the masterpacks to achieve an O2-free atmosphere. Similar packages without the O2 scavengers were also prepared. At each storage time, 2 masterpacks of each treatment were opened and the retail trays were placed in a display case at 4 °C ± 2 °C for 1 and 48 h for microbiological and sensorial evaluations. The low growth rate of aerobic psychrotrophic flora on the stored beefsteaks demonstrated the bacteriostatic effect of CO2 during storage. The maximum level of psychrotrophic aerobic bacteria reached during storage was approximately 106 CFU/g. The steaks stored in masterpacks with scavengers bloomed to the desirable red color associated with freshly cut meat in the display case for all of the storage periods, except in the case of GM steaks, which showed a cycle of transient discoloration. GM and LD steaks were well accepted (65% and 82%, respectively) after 42 d under CO2 at 1 °C ± 1 °C. The GM and LD steaks stored without the O2 scavenger showed variable fractions of discoloration that significantly detracted from the appearance of the samples.

In consumer tests, the nine-point hedonic scale has been widely employed for data collection. However, several researchers believe that this scale presents limitations, which decrease its discriminative power. It is thus important to identify alternative scales, presenting better performance than the traditional hedonic scale. This study compared the performance of the “hybrid hedonic scale”, the nine-point hedonic scale, the self-adjusting scale and the ranking scale with respect to: (i) the variability of sensory responses, (ii) discriminating power, (iii) adequacy of the data with ANOVA assumptions and, (iv) ease of use. Eighty consumers evaluated five samples of orange juice using the four above-mentioned scales. Both the scale’s and the sample’s presentation order were balanced among the consumers. Data normality was checked by the Shapiro–Wilks test and homoscedasticity by the Brown–Forsythe test. The discriminating power of the scales was analyzed by psample, the REGWF test and Power Analysis. The ranking test results were evaluated by Friedman’s test and the ease of use by the Cochran–Mantel–Haenszel test. The results evidenced the superiority of the hybrid hedonic scale as compared to the structured and self-adjusting scales both with respect to the discriminating power and the ANOVA assumptions. The structured and hybrid hedonic scales were considered to be significantly easier to use than the self-adjusting scale.

Consumer data arising from traditional scales frequently do not comply with ANOVA assumptions of normality, independence and homoscedasticity. Differential expansiveness of scoring between assessors is also a limitation in the use of scales. The self-adjusting scale was designed to minimize some of these problems but its performance with consumers has not been reported. This study compared the performance of the 9-point hedonic scale, the self-adjusting scale and the ranking test with respect to: differential expansiveness between assessors, discriminating power and compliance of data with ANOVA assumptions. Candies were evaluated by 288 consumers. Data normality was checked by normal probability plots, Kolmogorov–Smirnov test and coefficients of skewness and kurtosis. Homoscedasticity assumptions were evaluated by the Levene test and scatterplots. The self-adjusting scale was effective to deal with differential assessor expansiveness, produced homogeneous variances but its data showed gross deviations from normality. Hedonic scale data showed slight deviation from normality and lack of homoscedasticity. Rank and self-adjusting scale showed the highest and the lowest discriminating power, respectively.

Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged. A carne de cordeiro é comercializada no Brasil quase que exclusivamente na forma congelada, em função da maior vida útil fornecida pelo armazenamento congelado quando comparada à vida útil do armazenamento refrigerado. No entanto, devido à tendência de aumento da demanda por produtos de conveniência, surge a necessidade de mais estudos para permitir a comercialização da carne ovina na forma refrigerada. O objetivo deste estudo foi avaliar a contribuição da tecnologia de embalagens ativas na extensão da vida útil de lombos de cordeiro (Longissimus lumborum) armazenados sob refrigeração (1±1 ° C), em comparação com a embalagem tradicional a vácuo. Para tanto, dois tipos de sachês foram empregados: sachê absorvedor de oxigênio e sachê absorvedor de oxigênio/emissor de gás carbônico. Foram avaliados três tratamentos: 1) Vácuo (controle), 2) Vácuo + sachê absorvedor de oxigênio e 3) Vácuo + sachê absorvedor de oxigênio/emissor de gás carbônico. Durante 28 dias, foram realizadas semanalmente análises microbiológicas (contagens de psicrotróficos anaeróbios, coliformes a 45 ° C, estafilococos coagulase positiva, Salmonella e bactérias láticas) e físico-químicas (substâncias reativas ao ácido tiobarbitúrico, cor objetiva, valor de pH, perdas no cozimento e força de cisalhamento). Os experimentos foram repetidos três vezes para todos os tratamentos. Os resultados demonstraram que a carne de cordeiro embalada nos três diferentes sistemas manteve-se estável, durante todo o período de armazenamento, em relação à maioria dos parâmetros físicos e químicos avaliados, e dentro dos padrões estabelecidos pela legislação brasileira para microrganismos patogênicos. No entanto, todos os tratamentos apresentaram contagens elevadas de microrganismos psicrotróficos anaeróbios e bactérias láticas, atingindo valores superiores a 10(7) UFC/g, aos 28 dias de armazenamento. Assim, nas condições testadas, nenhum dos dois tipos de sachês avaliados (sachê absorvedor de oxigênio e sachê absorvedor de oxigênio/emissor de gás carbônico) foi capaz de estender a vida útil do lombo de cordeiro, quando incorporados a essa carne embalada a vácuo.

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 10(2) CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 10(5) CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P > 0.05) between chlorine and ozone treatments, and both values were near 10(9) CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P > 0.05) or during the storage period (P > 0.05). In addition, neither chlorine nor ozone treatment showed differences (P > 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P > 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

Orientadores: Maria Aparecida A. Pereira da Silva, Ademir Jose Petenate Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Em testes sensoriais, a análise dos dados geralmente é realizada através de algum modelo ANOVA. Estes modelos pressupõem que as respostas experimentais sejam: i) independentes, ii) normalmente distribuídas, m) homoscedásticas (variâncias iguais) e, iv) provenientes de uma mesma escala de medida (aditividade). Os principais problemas na análise de dados sensoriais através de modelos ANOV A referem-se aos dois últimos pressupostos. A homogeneidade das variâncias não pode ser assegurada devido à existência de pelo menos duas fontes potenciais de variabilidade dos dados, quais sejam: provadores e tratamentos. Por outro lado, a aditividade pode ser violada quando um provador utiliza faixas consistentemente mais (ou menos) amplas da escala para expressar a sua impressão sobre o produto. A maneira pessoal com que cada provador utiliza a escala para avaliar os produtos, chama-se de variação da expansibilidade entre provadores. Tanto a falta de homogeneidade das variâncias como a não aditividade do modelo, acarretam conseqüências sérias na obtenção do verdadeiro nível de significância para o efeito dos tratamentos, podendo afetar adversamente as comparações entre as médias dos tratamentos e comprometer seriamente tanto a interpretação dos resultados fornecidos pelo experimento como a validade do modelo ANOVA. Em testes com consumidores, escalas tradicionais como a escala hedônica de 9 pontos freqüentemente apresentam a seguinte problemática: i) geram dados que freqüentemente não satisfazem os pressupostos estatísticos de normalidade, aditividade e homoscedasticidade exigidos nos modelos ANOVA, ii) oferecem pouca liberdade aos consumidores para expressarem. suas percepções sensoriais, devido ao limitado número de categorias, m) induzem efeitos numéricos e contextuais no julgamento dos provadores e, iv) os valores numéricos associados às suas categorias, embora numericamente possuam intervalos iguais, não refletem iguais diferenças em percepção. Das metodologias utilizadas em testes sensoriais com consumidores, a escala hedônica de 9 pontos, é sem dúvida, a mais utilizada. Porém, em função da problemática anteriormente mencionada, surge a necessidade de serem pesquisadas escalas alternativas que possuam um melhor desempenho que a escala hedônica tradicional, tanto quando os dados são analisados através de modelos ANOVA como quando os mesmos são analisados através de métodos multivariados como Mapa Interno de Preferência - MDPREF. De um modo geral, o objetivo do presente trabalho foi pesquisar o desempenho de duas escalas alternativas em estudos com consumidores, quais sejam: escala autoajustável e escala hedônica híbrida, comparando-as com métodos afetivos tradicionais como a escala de ordenação e escala hedônica de 9 pontos. Para isso, três experimentos foram realizados conforme descrito a seguir: o primeiro experimento foi realizado com o objetivo de se avaliar em condições reais de teste de consumidor, o desempenho da escala autoajustável em relação à escala hedônica de 9 pontos e escala de ordenação, utilizando-se os seguintes critérios: i) diferenças em expansibilidade entre provadores, ii) poder discriminativo e, iii) adequação dos dados coletados por cada escala aos pressupostos do modelo ANOVA. Três marcas comerciais de confeitos foram avaliadas por 288 consumidores. Os resultados obtidos através das escalas hedônica de 9 pontos e autoajustável foram analisados através de ANOVA e os resultados da escala de ordenação, através do teste de Friedman. Os valores de pFamostra. pFprovador e QMresíduo fornecidos pela ANOVA de cada escala, foram respectivamente utilizados para avaliar o poder discriminativo, a expansibilidade dos provadores e a variabilidade residual dos dados. Teste de Tukey foi também aplicado para análise do poder discriminativo de cada escala. A normalidade dos dados foi verificada através do cálculo dos Coeficientes de assimetria e curtose, gráfico de probabilidade normal e teste de Kolmogorov-Smirnov. A homoscedasticidade, foi avaliada através de gráficos de dispersão e teste de Levene. Os resultados mostraram que a escala autoajustável foi efetiva para tratar o problema da expansibilidade entre provadores e da desigualdade das variâncias, porém, os resíduos mostraram moderados desvios da normalidade. A escala hedônica de 9 pontos apresentou problemas de heteroscedasticidade. As escalas autoajustável e de ordenação apresentaram o menor e o maior poder discriminativo respectivamente. Apesar dos problemas detectados, as três escalas apresentaram as mesmas tendências de preferência dos produtos avaliados. O segundo experimento foi realizado com o objetivo de se avaliar o desempenho da escala hedônica híbrida em estudos com consumidores, comparando-a à escala hedônica de 9 pontos, escala autoajustável, e escala de ordenação; através dos seguintes critérios: i) variabilidade das respostas sensoriais, ii) poder discriminativo, iii) adequação dos dados às suposições dos modelos ANOVA e, iv) facilidade de uso pelos consumidores. Cinco marcas de suco de laranja foram avaliadas por 80 consumidores, divididos em quatro grupos de 20 indivíduos cada. Todos os indivíduos avaliaram todas as amostras através de todas as escalas em 4 diferentes sessões de degustação. Um delineamento em quadrado latino 4x4, foi utilizado para controlar o efeito de ordem de apresentação das escalas e avaliar sem vícios a facilidade de uso das mesmas. Para cada escala, a ordem de apresentação das amostras e efeitos residuais ("carry-over") foram balanceados. Os resultados obtidos através das escalas hedônica tradicional, híbrida e autoajustável foram avaliados através de ANOVA. A normalidade dos dados foi verificada através do teste de Shapiro-Wilks, a homoscedasticidade através do teste de Brown-Forsythe e a aditividade, através do teste de Tukey para um grau de liberdade. Os valores de pFamostra, pFprovador e QMresíduo fornecidos pela ANOVA de cada escala, foram respectivamente utilizados para avaliar o poder discriminativo, a expansibilidade dos provadores e a variabilidade residual dos dados. O teste de REGWQ foi também aplicado para análise do poder discriminativo de cada escala. Os resultados obtidos através da escala de ordenação foram avaliados pelo teste de Friedman e, a facilidade de uso das escalas por testes de Cochran-Mantel-Haenszel. Os resultados sugeriram uma superioridade da escala hedônica híbrida sobre as escalas hedônica estruturada e a utoaj ustável , tanto em função do poder discriminativo como da adequação dos dados às suposições de normalidade e homoscedasticidade. A despeito dos dados da escala autoajustável terem apresentado maior variabilidade e sérios desvios da normalidade dos resíduos, o poder discriminativo desta escala foi ligeiramente superior ao da escala hedônica estruturada. A escala de ordenação apresentou o menor poder discriminativo em relação às demais. As escalas hedônicas estruturada e híbrida foram consideradas significativamente (p:S;0,01) mais fáceis de serem utilizadas que a autoajustável, não havendo diferença (p:s;O,OS) entre as duas primeiras. Finalmente, o objetivo do terceiro experimento foi avaliar o desempenho das escalas hedônica estruturada, hedônica híbrida e autoajustável na construção de Mapas Internos de Preferência - MDPREF. Nesta pesquisa, a aceitação global de 8 marcas comerciais de vinho tinto, a maioria deles varietal Cabernet Sauvignon, foi avaliada por 112 consumidores. Foram utilizados delineamentos experimentais balanceados para ordem de apresentação das escalas, ordem de apresentação das amostras e efeitos residuais. Os dados foram analisados através de ANOV A e MDPREF. O critério de avaliação do desempenho da cada escala baseou-se no número de consumidores significativamente ajustados (ps O,OS) e no grau de segmentação dos produtos e dos consumidores produzidos pelo MDPREF. Os resultados sugeriram uma superioridade da escala híbrida sobre a escala hedônica tradicional e autoajustável. O MDPREF gerado pelos dados da escala híbrida produziu um maior número de dimensões significativas de preferência (pS O,OS), trazendo como decorrência, uma porcentagem de 79,S% consumidores significativamente ajustados (pS O,OS), enquanto a escala autoajustável ajustou S4,S% dos consumidores e a escala hedônica S1,8%. Em geral a escala hedônica de 9 pontos apresentou um desempenho inferior ao das demais escalas. Os resultados do presente estudo sugerem fortemente que a escala hedônica híbrida é uma ferramenta válida e eficiente que pode ser utilizada na coleta de dados associados a estudos com consumidores, tanto quando eles forem analisados através de modelos normais para análise da variância como através da metodologia de Mapa Interno de Preferência Abstract: In sensory tests, the basie statistieal toei for analyzing data is almost invariably some sort of analysis of variance models. These models presuppose that the experimental responses are: i) independent, ii) normally distributed, iii) homoscedastie (have equal varianees) and, iv) seores are on the same scale of measurement (additivity). The main problems arising from the analysis of sensory data using ANOVA models are related to the last two assumptions. Homogeneity of error variance is not assured, espeeially as there are at least two potential sources of heterogeneity: treatments and assessors. On the other hand, the additivity could be violated if one assessor used a eonsistently larger (or smaller) portion of the scale range, scoring more (or less) expansively than other assessors to express his opinion of the produet. The individual way in whieh eaeh panelist uses the scale to evaluate the produets is known as the differential expansiveness of seoring between assessors. 80th the laek of homogeneity of the variances and the non-additivity of the model, result in serious consequenees in obtaining a true levei of significance for the effect of the treatments and may adversely affeet the eomparison of treatment means. The non-additivity can seriously affeet and possible invalidate the analysis of variance and the interpretation of the results that it provides. In consumer tests, traditional scales sueh as the nine-point hedonie scale frequently present the following problems: i) they do not satisfy the statistical assumptions of independenee, normalityand homoscedastieity required by ANOVA models; ii) they give little freedom to the individuais to express their perceptions, due to the limited number of categories; iii) they induce numerical and contextual effects in the judgments by the panelists and, iv) the difference between numerical values associated with the categories do not reflect equivalent differenees in perception. Of the methodologies used in sensory tests with consumers, the 9-point hedonie scale is undoubtedly the most widely used. However, considering the previously mentioned problem, there is a need to investigate alternative scales providing better performanee than the traditional hedonie scale, both when the data are analyzed by ANOVA models and multivariate methods such as the Internal Preference Map - MDPREF. In general the objective of this research was to investigate the performance of two alternative scales in consumer studies, these being the self-adjusting scale and the hybrid hedonic scale, comparing them with traditional affective methods such as the ranking scale and the 9-point hedonic scale. With this objective three experiments were carried out as follows: The first experiment was carried out with the objective of evaluating the performance of the self-adjusting scale as compared to the 9-point hedonic scale and ranking scale under real consumer test conditions, using the following criteria: i) differential expansiveness between assessors, ii) discriminating power and, iii) compliance of the data collected by each scale with the ANOVA assumptions. Three commercial brands of candy were evaluated by 288 consumers. The results obtained from the 9-point hedonic and self-adjusting scales were analyzed by ANOVA and those of the ranking test by Friedman's test. The values for pFsample, pFassessor and QMerror provided by ANOV A for each scale, were used respectively to evaluate the discriminating power, the expansiveness of scoring between assessors and the data variability. Tukey's test was also applied to analyze the discriminating power of each scale. Normal probability plots, Kolmogorov-Smirnov test and coefficients of skewness and kurtosis checked data normality. Homoscedasticity was evaluated by scatter plots and the Levene test. The results showed that the self-adjusting scale was effective to deal with differential assessor expansiveness and produced homogeneous variances, however the residuais showed moderate deviations from normality. The 9-point hedonic scale showed problems with heteroscedasticity. Rank and the self-adjusting scales showed the highest and the lowest discriminating powers, respectively. Despite the problems detected, the three scales presented the same tendencies for preference amongst the products tested. The second experiment was carried out with the objective of evaluating the performance of the hybrid hedonic scale in consumer studies, comparing it with the 9point hedonic, the self-adjusting and the ranking scales, using the following criteria: i) variability of sensory response, ii) discriminative power, iii) data adequacy to the assumptions of ANOVA models and, iv) ease of use. Eighty consumers, divided into four groups of 20 individuais each, evaluated tive brands of orange juice. Ali the individuais evaluated ali the samples using ali the scales, in 4 distinct tasting sessions. A 4 x 4 Latin square design was used to control the effect of the order of presentation of the scales and evaluate their ease of use without biases. For each scale the presentation order and carry-over were balanced. The results obtained using the traditional hedonic, hybrid hedonic and self-adjusting scales were evaluated using ANOVA. Data normality was evaluated using the Shapiro-Wilks test, homoscedasticity by the Brown-Forsythe's test and the Tukey's one degree of freedom test for non-additivity. The values for pFsample, pFassessor and QMerror, provided by ANOVA for each scale, were used respectively to evaluate discriminating power, expansiveness between assessors and data variability. The REGWF test was also applied to analyze the discriminative power of each scale. The results obtained from the ranking test were evaluated by Friedman's test and the ease of use of the scales by the Cochran-Mantel-Haenszel tests. The results indicated the superiority of the hybrid hedonic scale as compared to the structured hedonic and self-adjusting scales, both with respect to discriminative power and to data adequacy to the assumptions of normality and homoscedasticity. The self-adjusting scale presented a slightly greater discriminative power than the structured hedonic scale, despite the former having presented data with a greater variability and lack of normality of the residuais. Of ali the methods, the ranking test presented the least discriminative power. The structured and hybrid hedonic scales were considered to be signiticantly (psO.01) easier to use than the self-adjusting scale, there being no difference (pSO.O5) between these first two scales. Finally, the objective of the third experiment was to evaluate the performance of the nine-point hedonic, hybrid hedonic and self-adjusting scales in the segmentation of samples and consumers using Internal Preference Mapping methodology. One hundred and twelve consumers evaluated the overall acceptability of 8 commercial brands of red wine, the majority being Cabernet Sauvignon. The effects of presentation order -scales and samples- and carry over effects were balanced. The data were analyzed by ANOVA and MDPREF. Scale performance was evaluated using as criteria: number of significant dimensions in the MDREF (psO.O5), number of consumers significantly adjusted (psO.O5) and the degree of segmentation of the products and consumers. The results suggested a superiority of the hybrid scale over the traditional hedonic and self-adjusting scales. The MDPREF generated by the hybrid scale data produced the greatest number of significant dimensions (p=5%), yielding 79.5% of the consumers significantly adjusted (p=5%), while the MDPREF generated by the self-adjusting scale adjusted 54.5% of the consumers and that of the hedonic scale, 51.8%. Overall, the 9-point hedonic scale showed the worst performance in relation to the other scales examined. The results of this study strongly suggest that the hybrid hedonic scale is a valid and efficient tool for use in data collection associated with consumer studies, both when analyzed by normal models for the analysis of variance and by Internal Preference Mapping methodology Doutorado Doutor em Alimentos e Nutrição

Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.

As mudanças dos hábitos de consumo do consumidor, força o desenvolvimento de produtos industrializados mais saudáveis. Assim, pesquisadores em ciência e tecnologia de produtos cárneos, têm focado parte de suas pesquisas no desenvolvimento de produtos com níveis reduzidos de sódio. O presente estudo teve como objetivo buscar por micro-organismos bioprotetores e proteolíticos para o uso em salames com baixo teor de cloreto de sódio (NaCl). O primeiro capitulo consiste em uma revisão de literatura, sendo o segundo o desenvolver salames italianos com 1,0% NaCl com a adição ou não de cloreto de potássio (KCl) e cloreto de cálcio (CaCl2) com características sensoriais semelhantes aos descritos no salames comerciais com 2,5% de NaCl adicionado. Os resultados mostraram diferenças de pH e Aw, devido à redução de NaCl. As misturas substitutas de sal (KCl/CaCl2) nos salames não afetaram tecnologicamente a elaboração de salames. Para os consumidores, esta substituição não acarretou diferenças significativas (p> 0,05) na aparência (cor), porém observou-se diferenças nos demais atributos. Com relação ao teor de sal, os consumidores consideraram os tratamentos com baixo teor de NaCl adicionados dos substitutos KCl e CaCl2 como ideais. No terceiro capitulo, o objetivo foi analisar os aldeídos produzidos pela lipólise e proteólise assim como a aceitação sensorial de salames tipo Italiano com reduzido conteúdo de sódio. Das seis amostras elaboradas, todas foram monitoradas quanto ao pH e atividade de água e após a maturação do salame, foi realizada analise do perfil de voláteis e comparado com a sensorial. Os resultados mostraram a existência de uma relação entre a concentração de aldeídos e aceitação sensorial. Com a finalidade de elucidar a proteólise dos micro-organismos escolhidos, foi realizado no quarto capitulo um estudo com modelos Beaker Sausage (BS) para simular a produção de salame com baixo conteúdo de sódio para avaliar a produção de aminoácidos e peptídeos de culturas starters bacteriocigenicas. O BS contendo Enterococcus mundtii CRL35 apresentou a maior variedade de peptídeos pequenos, seguido pela BS contendo L. curvatus CRL1862. Embora o modelo de carne inoculadas com Lactobacillus plantarum CRL681 produziu o maior número de peptídeos derivados de proteínas sarcoplasmáticas. A pequena quantidade considerável de péptido produzido no BS inoculado permitiu inferir que os conteúdos mais baixos de sódio não afetam negativamente a ação das peptidases microbianas. O objetivo do último capitulo, foi avaliar o efeito das alegações de saúde sobre as aceitação dos salames tipo Italiano com reduzido conteúdo de sódio. Neste estudo, foi avaliada a expectativa gerada pelas alegações de saúde e os resultados mostraram que as alegações tiveram pouco efeito na aceitação dos consumidores decorrentes em valores de aceitação baixo para o protótipo de laboratório. Assim, pode-se concluir que a produção de salames tipo Italiano com teores reduzidos de NaCl, adicionados de CaCl2+ KCl é viável com a pouca adição destes substitutos e o uso de culturas starters bacteriocigênicas, que também são altamente proteolíticas de ser melhor estudado a fim de adequar a proteólise ideal para a formação dos compostos desejáveis no salame com baixo teor de sódio. Changes in consumers\' eating habits and lifestyle have required the development of healthier processed products. Thus, researchers in science and meat products technology has focused their studies on the development of products with reduced sodium contents. This study investigated the use of bioprotectants and proteolytic microorganisms for low-sodium NaCl in salami. The chapter 1 consists in a literature review. In the second chapter, the objective was to develop Italian salami with 1.0% NaCl with or without the addition of potassium chloride (KCl) and calcium chloride (CaCl2) with sensory characteristics similar to those described in the commercial salami with 2.5% NaCl added. The results showed differences in pH and water activity (Aw) due to the reduction of NaCl. Salt substitutes chloride (KCl / CaCl2) in salamis did not technologically affectsalami preparation. For consumers, this replacement did not cause significant differences (p> 0.05) in appearance (color), but there were differences in other attributes. Regarding the salt content, consumers considered treatment with low NaCl content and added with KCl and CaCl2 as ideal substitutes. In the third chapter, the goal was to analyze the aldehydes produced by lipolysis and proteolysis as well as sensory acceptance of the Italian salami type with reduced sodium content. Allsix samples preparedwere monitored for pH and Aw and after salami maturation, thevolatile profile analysis was performed and compared with the sensory analysis. The results show the existence of a relationship between the concentration of aldehydes and sensory acceptance. In order to elucidate proteolysis of selected microorganisms, in the fourth chapter a study of models Beaker Sausage (BS) was conducted to simulate production of low-sodium salami to evaluate the production of amino acids and peptides of bacteriocigenicstarter cultures. The BS containing Enterococcus mundtii CRL35 showed the greatest variety of small peptides, followed by BS containing Lactobacilluscurvatus CRL1862. However, the meat model inoculated with Lactobacillus plantarum CRL681 produced the largest number of sarcoplasmic proteins derived from peptides. A considerable number of peptides produced in the BS inoculated allowed to infer that lower sodium content did not affect the action of microbial peptidases. The purpose of the last chapter was to evaluate the effect of health claims on the acceptance of Italian-type salami with reduced sodium content. In this study, the expectation generated by health claims wereanalyzed and the results showed that health claims had little effect on the increase of consumer acceptance for the prototype developed in the laboratory. Thus, it can be concluded that the production of Italian-type salami with reduced levels of NaCl, KCl + CaCl2 added is feasible but low addition of these substitutesmust be considered. Moreover, the use of bacteriocigenicstarter cultures, highly proteolytic to achieve optimal proteolysis in the formation of the desired compounds, should adjusted to low-sodiumsalami.