ANÁLISIS SENSORIAL DE ALIMENTOS

En el trabajo se desarrolla una breve introducción sobre: Qué es el análisis sensorial. Cuándo y cómo se utiliza. Cómo formar un panel. Luego se expone un ejemplo real de mercado para mostrar la utilización del análisis sensorial en una... more

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- by Eduardo Sebriano
- •
- 15
  Marketing, Product Design, Design Innovation, Argentina

Manual de evaluacion sensorial

Manual de evaluacion sensorial para la materia en Facultad de Quimica, UNAM.

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Valoración organoléptica y sensorial de los productos ecológicos.

Valoración realizada por la Unión Española de Catadores (UEC) mediante catas a ciegas de distintos tipos de vinos, aceite de oliva virgen extra, frutas y hortalizas frescas, pan y carne.

Estudio realizado por la Federación Española de Empresas con Productos Ecológicos (FEPECO), en colaboración con el Ministerio de Medio Ambiente y Medio Rural y Marino (MARM) .

Coordinado por: Juan Bolaños Jurado, José María González Vitón, José Uranga Balanzategi.

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Efecto del alojamiento de las gallinas (pastoreo, piso y jaula) sobre ácidos grasos, consumo, y percepción sensorial de sus huevos.

ABSTRACT. "Effect of hen housing (free-range, free cage, and cage) on fatty acids, consumption, and consumer perception of the eggs. lntroduction: At a global level, consumer concern is growing for animal welfare, including hen housing in the production of eggs. Objectives: To assess the effect of hen housing conditions on sorne egg characteristics. Methods: The study was done in Costa Rica. We made a standard fatty acid profile analysis of 30 eggs, randomly selected from each housing system. We also surveyed 777 habitual egg consumers about their purchase and consumption habits, and applied a sensory test to 108 panelists. Results: The polyunsaturated fatty acids / saturated fatty acids ratios were 0.58, O.SS and 0.51 for the free-range, free cage and cage system, respectively. In the sensory panel, 40 % of the panelists were grouped for their greater general liking towards the sample, with preference for the free-range eggs. Slightly over half (55 %) of the sampled population was unaware of the egg production systems. Conclusion: The acid ratio of these Costa Rican eggs is labeled as "healthy food" and nearly half of the surveyed population is unaware of the egg production systems.