USING THE EMERGING TECHNIQUE OF PREFERRED ATRIBUTE ELICITATION (PAE) ON THE SENSORY CHARACTERIZATION OF EMULSIFIED MEAT PRODUCTWITH BANANA GREEN BIOMASS AS FAT REPLACER

Faced with public policies for the prevention and control of chronic diseases directly associated with food, the food industries have had the major challenge in reformulating their products, especially in reducing fat in processed meat products, as these changes can have a significant impact on technological and sensory characteristics. In this context, the impact of these modifications on consumer perception and acceptance must be carefully assessed. In this sense, the present work aimed was to sensory profiling, using the rapid and emerging test of Preferred Attribute Elicitation (PAE), samples of chicken mortadella with partial and total fat reduction, replaced by green banana biomass (GBB). Two analysis sessions were conducted (PAE1 and PAE2) using 15 and 12 panelists, respectively, who evaluated 5 different formulations: a control sample (no fat reduction) and other samples with a reduction of 25, 50, 75 and 100% fat replaced by GBB. Data were subjected to Generalized Procrustes Analysis (GPA) and their sessions were compared by Multiple Factor Analysis (MFA) and regression vector coefficients (RV). In addition, the acceptance test data were evaluated by ANOVA and Tukey’s test (p <0.05) using XLSTAT. Descriptive terms similarly elicited between the sessions were: pink color, spice aroma,chicken mortadella aroma and flavor, salty taste, spicy flavor and firmness. Visual inspection of the first two dimensions of MFA (85.82%) showed high similarity between most samples, except for samples with 75 and 100% fat reduction, which may justify the RV value of 0.6, possibly due to the different understanding of attributes between participants. Regarding the overall liking, in PAE 1 there was no significant difference (p> 0.05) between formulations. Finally, the PAE proved to be efficient in the sensory characterization of the samples and to elicit the drivers of liking of emulsified meat products, being able to be used in reformulation stages.