Sensory analysis of innovative meat products: “Snail hamburger” in artisanal buns with fruit and vegetable juice and flavored butter cream - indicator for quality control

Laura Rădulescu, Simelda Elena Zippenfening, Cristina Liliana Mitroi , Marius Ioan Cugerean, Nicoleta G. Hadaruga

Volume 26, Issue 2;
Pages: 55-59; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In the present study, a sensory analysis of an innovative product type "Snail hamburger" was performed and the results were processed by multivariate statistical analysis PCA (principal component analysis), in order to identify similarities and acceptability of products by consumers. The sensory analysis was performed with the help of a panel consisting of 10 subjects aged 20-24 years (female / male ratio of 6/9) in a space corresponding to such an analysis (in terms of temperature, light, humidity, etc.). According to PCA analysis, the most important characteristics for the acceptability of the "Snail hamburger" type product were in particular the appearance and taste
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