title: Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences.
abstract: The physico-chemical, rheological and sensory characteristics of different commercially available Frankfurters were studied. Samples presented values of A(w) and pH from 0.954 to 0.972 and 5.88 to 6.43, respectively. Greater differences were observed in parameters such as fat and salt content, with values ranging from 10.83% to 21.92% and 1.85% to 3.01%, respectively. With regard to total nitrogen, all samples presented values close to 2%. Free-choice profiling and generalised procrustes analysis of the sensory data permitted differentiation between samples and provided information about the attributes responsible for the observed differences. All the frankfurters scored in the moderate range for overall acceptability. Consumers identified reasons for purchasing frankfurters when evaluating the product's packaging. The most important criterion for consumers when purchasing frankfurters was the appetising aspect of the product in the packaging's illustration.
authors: Department of Food Science and Technology, Faculty of Chemistry, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
authors: M A
authors: MA
authors: González-Viñas
authors: A B
authors: AB
authors: Caballero
authors: I
authors: I
authors: Gallego
authors: A
authors: A
authors: García Ruiz