[Quality characterization of several bolognas in Mexico. III. Sensorial evaluation by an untrained panel]

In a study on the quality evaluation of bologna, the major processed meat product of greater consumption in Sonora, Mexico, the quality of commercial brands, available in local markets, was investigated. As part of it, the sensory or organoleptic aspect of factors influencing the acceptance of bologna by consumers was included. The factors considered were: flavor, texture, appearance and color. The acceptance-preference of each product was determined using a hedonic scale and a balanced incomplete block design. The results were then statistically analyzed by the F-test for difference among treatments. Student's "t" test for population means, and multiple range for acceptance and frequency of preference. Findings revealed there were differences in flavor, texture and appearance among the bologna brands. The most relevant factors causing these differences were: saltiness, fluor flavor, stickiness, dryness, and uniformity of color. Significant differences in the color scores among the different brands were also detected, but this was not the case for overall color.