Abstract
This work aimed to apply the Kelly’s Repertory Grid methodology to obtain sensory terms to be applied in the Check-all-that-apply (CATA) question to describe bologna sausages enriched with omega-3 through the addition of Echium oil. Three formulations of bolognas were processed: Control (100% pork back fat), T25 and T50 (with 25 and 50% replacement of pork back fat by Echium oil, respectively). The sensory terms characterizing the sausages, developed by Grid method, were evaluated by CATA questionnaire. Results showed that Control and T25 samples were considered sensorially similar, differing from T50 (p < 0.05). One can conclude that the Grid method could be a good option to develop reliable terms to describe bologna sausages through CATA. In addition, it is possible to replace 25% of pork back fat with Echium oil to produce a healthier meat product with desirable sensory characteristics.
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