Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes

Assogba, Mahunan François;Anihouvi, Eudes Landry;Adinsi, Laurent;Boukary, Ben-Sadek;Anihouvi, Victor Bienvenu;et.al.
(2021) Journal of Aquatic Food Product Technology : an international journal devoted to foods from marine & inland waters of the world — Vol. 30, n° 4, p. 378-391 (2021)

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Authors
  • Assogba, Mahunan Françoisorcid-logoLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
    Author
  • Anihouvi, Eudes LandryLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
    Author
  • Adinsi, LaurentLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
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  • Boukary, Ben-SadekLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
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  • Mahillon, JacquesUCLouvain
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  • Anihouvi, Victor BienvenuLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou, Benin
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Abstract
In interest of improving the traditional processing of meat and fish products, this study aimed to evaluate the sensory profile of traditionally processed grilled pork (GP), smoked fish (SF), and smoked-dried fish (SDF). The study was performed with 411 consumers using Check-All-That-Apply methodology and nine-point hedonic scale test. The results showed that all the samples of GP, SF, and SDF were preferred, with acceptability scores ranging between 6.9 ± 1.8–7.4 ± 1.7, 7.2 ± 1.7–7.5 ± 1.5, and 7.3 ± 1.5–7.6 ± 1.5, respectively. The consumers of GP and SF samples were classified into three clusters, while those of SDF were grouped in four clusters whose preference varied significantly. The four samples of GP were characterized by different sensory attributes. The difference between SF and SDF was related to hard texture for SDF and tender and wet texture for SF. Consumer’s perception provided reliable information on the liking drivers of grilled pork, smoked, and smoked-dried fishes. This information could help to know how to maintain consumers’ liking profile of products during the development of smoking and grilling equipment.
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Assogba, M. F., Anihouvi, E. L., Adinsi, L., Boukary, B.-S., Kpoclou, Y. E., Mahillon, J., Scippo, M.-L., Hounhouigan, D. J., & Anihouvi, V. B. (2021). Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes. Journal of Aquatic Food Product Technology : an international journal devoted to foods from marine & inland waters of the world, 30(4), 378-391. https://doi.org/10.1080/10498850.2021.1888833 (Original work published 2021)