Physicochemical quality and consumer discrimination of industrial and traditional fermented sausages

Marlice Salete Bonacina ,Marina Leite Mitterer-Daltoé,Gabriela Smolinski Da Silva

doi:10.1590/0103-8478cr20200143

Marlice Salete Bonacina , Marina Leite Mitterer-Daltoé + Show 1 more

Open Access

https://doi.org/10.1590/0103-8478cr20200143

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Abstract

ABSTRACT: Salami tipo Italiáno (“Italian Salami”) and Linguiça Colonial (“Colonial Sausage”) are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater diversity of physicochemical and sensory qualities, which often can weaken a product’s identity. The aim of the present study was to evaluate the description and discrimination of brands of Italian Salami and Colonial Sausage using the “check-all-that- apply” technique by consumers and in parallel to relate the sensory perception to the physicochemical qualities of the fermented sausages. Results revealed a lack of physicochemical and sensory standardization for the Colonial Sausage brands (traditional). Sensory evaluations were most effective for discriminating industrial and traditional sausages. Through the check-all-that apply technique, consumers described and discriminated the samples, and set a standard for better hedonic acceptance of fermented sausages.

Highlights

Italian Salami and Colonial Sausage are fermented meat products that are widely consumed in southern Brazil (BERTOL et al, 2012; CIROLINI et al, 2010; DALLA-SANTA et al, 2012; MARANGONI & FERNANDES, 2011; MARANGONI & MOURA, 2011; PARUSSOLO et al, 2019)
Italian Salami is mainly produced by large industries, and according to the Technical Regulation for Identity and Quality (BRASIL, 2000), it is defined as a meat product which must have the following mandatory ingredients: pork, salt and nitrite and/or nitrate, along with adjuvants as starters of fermentation
The present research was based on the following hypotheses regarding the industrial and traditional fermented sausages with high consumption in southern Brazil and commonly confused by consumers: i) They would have distinct physicochemical and sensory characteristics; ii) Italian Salami would show higher standardization in physicochemical and sensory quality indicators than Colonial Sausage; and iii) Consumers would be able to describe and discriminate samples of fermented sausages using the check-all-that-apply technique

Summary

Introduction

Italian Salami and Colonial Sausage are fermented meat products that are widely consumed in southern Brazil (BERTOL et al, 2012; CIROLINI et al, 2010; DALLA-SANTA et al, 2012; MARANGONI & FERNANDES, 2011; MARANGONI & MOURA, 2011; PARUSSOLO et al, 2019). Italian Salami is mainly produced by large industries, and according to the Technical Regulation for Identity and Quality (BRASIL, 2000), it is defined as a meat product which must have the following mandatory ingredients: pork (minimum 60%), salt and nitrite and/or nitrate, along with adjuvants as starters of fermentation. This sausage type is characterized by uniformity in chemical composition and sensory characteristics (BIS-SOUZA et al, 2019; HAMMES; KNAUF, 1994; LORENZO et al, 2014). Its standard of identity and quality are subject to the same regulations as Approved 04.03.20 Returned CR-2020-0143.R2 by the author 05.06.2C0 iência

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