STATISTICAL STUDIES ON THE LEXICON USED IN SENSORY EVALUATION OF SOY-ADDED BEEF HAMBURGER

Cristina-Elena HREȚCANU, Alice-Iuliana ROȘU, Ioana ZELEZNEAC

Abstract

The aim of this paper  was to study consumers’ perception of three samples of soy - added beef  hamburger  in  different percentages,  using  some  helpful  methods  to  capture  consumers’ perception  sensory  characteristics,  such  as  free listing,  check–all-that-apply  (CATA)  question  and  intensity  scaling  in  order  to  determine  the  intensity  of  some  sensorial characteristics  (taste,  odor, flavor  and  texture).  For  this  purpose  we  prepared  three  samples  of  soy-added  beef hamburger  in different  percentages  (25%,  50%  and  75%  soy  bean  of  total  mass)  and  we  study  the  effect  of  soy addition in beef hamburger on the sensory properties was studied.

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