title: Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations.
abstract: The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and l-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P<0.05) and tended to be perceived with higher intensities of flavor (P<0.10), pepper (P<0.20), and oiliness (P<0.20), while resulting lower in chewiness (P<0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
authors.forename: Ada
authors.initials: A
authors.lastname: Braghieri
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Piazzolla
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Galgano
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
authors.forename: Nicola
authors.initials: N
authors.lastname: Condelli
authors.affiliation: Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 133, 80055 Portici, NA, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: De Rosa
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy. Electronic address: fabio.napolitano@unibas.it.
authors.forename: Fabio
authors.initials: F
authors.lastname: Napolitano
mesh_terms: D000328:Adult; D000818:Animals; D001205:Ascorbic Acid; D005260:Female; D005511:Food Handling / Q000379:methods; D005520:Food Preservatives; D006244:Hardness; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates; D009573:Nitrites; D012677:Sensation; D034421:Sus scrofa; D013649:Taste
chemical_list: D005520:Food Preservatives; D009566:Nitrates; D009573:Nitrites; D001205:Ascorbic Acid
keywords: Key-attributes profiling; Lucanian dry-sausages; Pig; Preservatives; Quantitative descriptive analysis; Temporal dominance of sensations