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Descriptive Sensory Analysis, Consumer Preference, and Conjoint Analysis of Beef Sausages Prepared from a Pigeon Pea Protein Binder

SSRN Electronic Journal
  • 1
    Citations
  • 358
    Usage
  • 0
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    1
    • Citation Indexes
      1
  • Usage
    358
    • Abstract Views
      287
    • Downloads
      71
  • Ratings
    • Download Rank
      665,123

Article Description

The goal of this study was to assess the sensory profile, consumer acceptance, and internal and extrinsic factors influencing the acceptability of beef sausages made at varying levels of pigeon pea protein (2, 4, and 6% w/w) as a binder. Sausages prepared without binders (CNB) and sausages made with a chemical phosphate binder served as controls (PoB). A panel of 12 trained panelists performed descriptive analysis using the quantitative descriptive analysis (QDA) approach on a 9-point line scale, while 70 consumers participated in a consumer test utilizing a 9-point hedonic scale. Preference mapping was done by linking descriptive sensory and hedonic data using partial least squares regression analysis (PLSR) and the conjoint analysis was conducted by 90 panelists using a 9-point scale. The 6% pea protein sausages had the significantly lowest (p<0.05) mean hardness, aroma, and color intensity but statistically similar (p>0.05) highest moistness intensity to the phosphate sausages. Phosphate sausages had the highest mean color and saltiness intensity (p<0.05) compared to the lowest mean values in 6% pea protein sausages. The phosphate sausages were the most accepted by consumers (p<0.05), followed by the 6% pea protein sausages, with aroma, saltiness, moistness, and firmness being the key drivers in consumer acceptability of sausages. Furthermore, formulation and price had a significant (p<0.05) effect on consumer acceptability. In conclusion, employing pea protein as a binder in sausage formulations improves sensory profiles and increases consumer acceptance, making it a possible food industry alternative. Further studies to determine the optimal amount of pea protein binder that will perform better than phosphate binder are recommended.

Bibliographic Details

Richard John Mongi; Alice David Gomezulu

Elsevier BV

Descriptive analysis; consumer acceptability; preference mapping; conjoint analysis: sausages; pigeon pea protein; binder

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