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Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...

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当地的养猪品种和加工方法如何影响消费者对干燥硬化火腿的偏好.

Bojana Savić1, Martin Škrlep1, Maria Font-I-Furnols2

  • 1Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.

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概括

根据所提供的信息,消费者对克里斯科波列猪干肉 (Kraški pršut和Istrski pršut) 的看法有所不同. 了解当地品种增强了对Kraski pršut的喜好,与Istrski pršut不同.

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这是一次盲目测试.这就是CATA CATA CATA.干燥制的火腿.预期的测试试验有信息的测试试验.整体喜欢评分 整体喜欢评分

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科学领域:

  • 食品科学 食品科学 食品科学
  • 感官分析 感官分析
  • 消费者行为 消费者行为

背景情况:

  • 干燥化火腿的生产涉及传统方法.
  • 克尔斯科波利猪是一种本地品种,具有独特制产品的潜力.
  • 消费者感知受到产品信息和感官属性的影响.

研究的目的:

  • 评估消费者对克里斯科波利猪的两种干肉类型 (Kraški pršut和Istrski pršut) 的喜好和感官感知.
  • 调查提供有关本地品种信息对消费者评价的影响.
  • 在盲目的,预期的和知情的测试场景中比较消费者的反应.

主要方法:

  • 从克里斯科波利猪生产的克拉斯基普舒特 (KK) 和伊斯特斯基普舒特 (IK).
  • 消费者感官评估 (n=118) 使用盲目,预期和知情测试.
  • 喜欢通过5点的利克尔特等级来评估;感官感知通过检查所有适用的方法.

主要成果:

  • 在所有测试中,Kraski pršut (KK) 总是比Istrski pršut (IK) 获得更高的喜欢分.
  • 有信息的测试显著增加了对KK的喜好,这表明当地品种信息的积极影响.
  • 伊斯特里斯基普什特 (IK) 在预期和实际喜欢之间显示出明显的差距,感官描述器在预期和感知之间存在差异.

结论:

  • 关于克尔斯科波列当地品种的信息对消费者对克拉斯基普舒特的看法和喜好产生了积极的影响.
  • 感官分析揭示了KK和IK火腿之间消费者感知属性的明显差异.
  • 消费者对Istrski pršut的期望与他们的实际感官体验不一致,突出了期望管理的潜力.