Definition of attributes of sensory quality for mortadella

Abstract

This study was carried out in the Research Institute of Food Industry, with the aim of defining the attributes of sensory quality for the product meat mortadella, elaborated by their Plant Pilot of Meat and marketed under the mark “Aurora ". In the search of attributes, tasters and experts participated, and the used generation method corresponded that of previous list. The presented listing included 18 attributes, and they were guided to mark alone those that were considered determinant for the liberation from the product to the market. Seven attributes finally were established: 1) conformation of the sausage, 2) color (internal aspect), 3) typical smell, 4) typical flavor, 5) condiment, 6) stability and 7) easiness of having sliced, which are more precise in number and content, in accordance with the standardized criteria for stablishing attributes involved in de sensory quality of foods.