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Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content

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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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Acknowledgements

The authors Barros, J.C. and Rodrigues, I. thank the CAPES (Brazil) for the doctoral scholarship granted (Finance Code 001) and to FAPESP (Brazil) for supporting the research (Process number 2015/12429-7). The authors J. C. Barros, I. Rodrigues and M. A. Trindade are members of the Productos Cárnicos Más Saludables (Healthy Meat) network, funded by CYTED (ref. 119RT0568).

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Authors and Affiliations

  1. Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Pirassununga, SP, 13635-900, Brazil

    Manoela Alves Pires, Isabela Rodrigues, Julliane Carvalho Barros & Marco Antonio Trindade

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  1. Manoela Alves Pires
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  2. Isabela Rodrigues
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  3. Julliane Carvalho Barros
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  4. Marco Antonio Trindade
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Authors contributed equally to this study.

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Correspondence to Manoela Alves Pires.

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Approved by Ethics in Research Committee of the University of São Paulo, SP, Brazil (protocol approved number 1.422.072).

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Pires, M.A., Rodrigues, I., Barros, J.C. et al. Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content. Eur Food Res Technol 247, 285–293 (2021). https://doi.org/10.1007/s00217-020-03598-6

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