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Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham
Journal of Sensory Studies ( IF 2 ) Pub Date : 2020-04-27 , DOI: 10.1111/joss.12575
Alberto Ortiz 1 , David Tejerina 1 , Carlos Díaz‐Caro 2 , Ahmed Elghannam 3, 4 , Susana García‐Torres 1 , Francisco J. Mesías 3 , José Trujillo 5 , Eva Crespo‐Cebada 3
Affiliation  

Iberian dry‐cured ham is one of the most prominent Spanish traditional meat products with very special nutritional and sensory properties, which make it widely appreciated both in Spain and in foreign markets. The packaging formats used for sliced Iberian ham are vacuum and modified atmosphere packaging, which are more in line with the current trends and consumer habits and have contributed to its popularization. The aim of this article is to study the preferences of Spanish consumers for these two types of packaging of Iberian dry‐cured ham using a dual approach with sensory analysis and choice experiment. Data were collected by means of a survey conducted with 253 Spanish consumers. The choice experiment has shown that the participants proved to have a higher preference for the vacuum packaging. However, sensory test revealed that hams packaged in modified atmosphere received higher scores in terms of odor when making a global comparison.

中文翻译:

包装是否会影响消费者对肉类产品的偏好?伊比利亚干腌火腿的气调包装和真空包装研究

伊比利亚干火腿是西班牙最著名的传统肉类产品之一,具有非常特殊的营养和感官特性,因此在西班牙和国外市场都受到广泛欢迎。用于切片伊比利亚火腿的包装形式为真空包装和气调包装,这与当前的趋势和消费者习惯更加吻合,并为其普及做出了贡献。本文旨在采用感官分析和选择实验的双重方法,研究西班牙消费者对这两种伊比利亚干腌火腿包装的偏好。通过对253名西班牙消费者进行的调查收集了数据。选择实验表明,参与者被证明对真空包装有更高的偏好。然而,
更新日期:2020-04-27
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