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)

Miriam  Ramos; Oscar  Jordán; Marcial  Silva-Jaimes; Bettit  Salvá-Ruíz; Reynaldo J.  Silva-Paz

doi:10.17268/sci.agropecu.2021.043

Authors

Miriam Ramos Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias - Universidad Nacional Agraria La Molina, Lima. https://orcid.org/0000-0002-3970-2857
Oscar Jordán Facultad de Ciencias de los Alimentos - Universidad Le Cordon Bleu, Lima. https://orcid.org/0000-0002-1280-7704
Marcial Silva-Jaimes Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias - Universidad Nacional Agraria La Molina, Lima. https://orcid.org/0000-0002-4648-4907
Bettit Salvá-Ruíz Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima. https://orcid.org/0000-0001-5383-0890
Reynaldo J. Silva-Paz Escuela Profesional de Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión. Lima. https://orcid.org/0000-0003-4400-7469

DOI:

https://doi.org/10.17268/sci.agropecu.2021.043

Keywords:

Acceptability, cabanossi, meat llama, CATA ideal, penalty analysis

Abstract

Food development involves the usage of rapid sensory tools that allows for exploring consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three feeding systems (with natural hay, alfalfa and with vitamins) through the CATA method was determined in comparison with two commercial samples. Moisture, pH, water activity, color and texture were evaluated. Moisture and external and internal color were similar between llama cabanossi but different from commercial ones. The mechanical parameters (hardness and chewiness) were superior from the llama cabanossi samples. Eighty (80) consumers with an ideal profile based on CATA questions found significant differences in all of the used descriptors. The indispensable sensory attributes for their acceptability were: salty, characteristic smell/ sausage and chewiness. With regards to the penalty analysis, the positive attributes (chewiness, and bland/soft) and negative (hard, smell, smokey and brown color), which should be considered for product reformulation. The cabanossi from natural hay feeding system (CS1) was close to the ideal product. The use of the ideal profile constitutes an alternative to identifying the characteristics (sensory, physicochemical and mechanical) for the development of new foods based on the consumer´s idealized requirements.

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