Perfil sensorial ideal para el cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply)



Palabras clave:

Aceptabilidad, cabanossi, carne de llama, CATA ideal, análisis de penalización


El desarrollo de alimentos involucra el uso de herramientas sensoriales rápidas y que permitan explorar la percepción del consumidor. Se determinó el perfil sensorial ideal de cabanossi con carne de llamas alimentadas con tres tipos de piensos (pastura natural, alfalfa y con vitaminas) empleando el método CATA, en comparación a dos muestras comerciales (CC1 y CC2). Se evaluaron la humedad, pH, actividad de agua, color y la textura. La humedad y color externo (L*) e interno (a*, b*, C*) fueron semejantes entre los cabanossi con carne de llama, pero diferentes a los comerciales. Los parámetros mecánicos (dureza y masticabilidad) fueron superiores para las muestras de cabanossi con carne de llama. Participaron 80 consumidores en el perfil ideal basado en preguntas CATA, encontrando diferencias significativas en todos los descriptores utilizados. Los atributos sensoriales indispensables para la aceptabilidad fueron: salado, olor característico/embutido y masticable. Referente al análisis de penalidad, se encontraron atributos positivos (masticable y blando/suave) y negativos (duro, olor humo y color marrón), que se deben considerar para reformular el producto. El cabanossi procedente del sistema de alimentación con pastura natural (CS1) fue semejante al producto ideal. Esto evidencia que el origen de la materia prima repercute en las características de calidad del producto terminado (sensoriales, fisicoquímicas y mecánicas) vinculadas a las necesidades que el consumidor idealiza.


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Cómo citar

Ramos, M. ., Jordán, O. ., Silva-Jaimes, M. ., Salvá-Ruíz, B. ., & Silva-Paz, R. J. . (2021). Perfil sensorial ideal para el cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply). Scientia Agropecuaria, 12(3), 393-401.



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