Preference mapping of Slovak cheese
DOI:
https://doi.org/10.5219/1092Keywords:
steamed cheese , unsmoked, preference mapping, sensory analysisAbstract
The production of steamed cheese has a long tradition in Slovakia. Some of these cheeses have even received the PGI designation, which is a designation granted to products with specific geographical characteristics (Slovenská parenica, Zázrivské vojky, Zázrivský korbáčik, and Oravský korbáčik). In our study, eight samples of various unsmoked steamed cheese from small dairy farms (samples D, F, G, and H) and medium-sized farms (A, B, C, and E) were evaluated. Our work aimed to determine whether there are significant differences in sensory characteristics between samples from small and medium-sized dairy farms and whether there are differences in the preferences between these samples for consumers. Samples were evaluated by sensory analysis, where the assessors evaluated the characteristics of color, odor, texture, flavor, and overall appearance on a nine-point hedonic scale. Differences at a statistically significant level
in the attributes of odor, texture, flavor, and overall appearance were confirmed (p <0.05) between samples from small and medium dairy farms, no statistically significant difference was proved in the attribute color (p >0.05). The results were processed using PCA, whereas can be seen from the graphic representation the carriers of all evaluated attributes were samples from medium-sized farms (except for sample D, which belonged to the first group of samples together with samples from medium-sized farms). We constructed a preferential map by combining internal and external mapping, while the internal data were formed by data obtained from assessors using sensory analysis and the external data came from an online questionnaire. Using the preferential mapping technique, we found out that samples from medium-sized dairy farms were classified as the most preferred samples which correspond with the results of sensory analysis.
Downloads
Metrics
References
Benešová, L., Golian, J., Martišová, P., Semjon, .B., Zajác, P., Čapla, J., Vlčko, T. 2019. Authentication and pereference mapping of ham. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 1051-1056. https://doi.org/10.5219/1263
Berget, I., Bech, S., Giacalone, D., Moulin, S., Pedersen, M. E., Varela, P., Naes, T. 2020. Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping. Journal of Sensory Studies, in press, e12620. https://doi.org/10.1111/joss.12620
Commission implementing Regulation (EU) No 238/2011 entering a name in the register of protected designations of origin and protected geographical indications (Zázrivský korbáčik (PGI)).
Commission implementing Regulation (EU) No 243/2011 entering a name in the register of protected designations of origin and protected geographical indications (Oravský korbáčik (PGI)).
Commission implementing Regulation (EU) No 963/2014 entering a name in the register of protected designations of origin and protected geographical indications (Zázrivské vojky (PGI)).
Commission Regulation (EC) No 656/2008 registering certain names in the Register of protected designations of origin and protected geographical indications (Chamomilla Bohemica (PDO), Vlaams-Brabantse tafeldruif (PDO), Slovenská parenica (PGI), Cipollotto Nocerino (PDO)).
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. OJ L 93, 31.3.2006, p. 12.
Čuboň, J., Kunová, S., Kačániová, M., Haščík, P., Bobko, M., Bučko, O., Petrová, J., Cviková, P. 2015. Quality evaluation of Korbačik cheese. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 523-529. https://doi.org/10.5219/549
Drdolová, Z., Martišová, P., Benešová L. 2019. Preference mapping of different varieties of garlic (Allium sativum). Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 385-389. https://doi.org/10.5219/1028
Ducková, V., Čanigová, M., Zajác, P., Remeňová, Z., Kročko, M., Nagyová, Ľ. 2019. Effecte of somatic cell counts occured in milk on quality of Slovak traditional cheese – Parenica. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 675-680. https://doi.org/10.5219/1099
Fikselová, M., Benešová, L., Zajác, P., Golian, J., Čapla, J. 2020. Food adulteration and safety regarding detected market cases and consumer opinions. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 417-428. https://doi.org/10.5219/1345
Fox, P. F., McSweeney, P. L. H., Cogan, T. M., Guinee, T. P. 2004. Cheese: Chemistry, Physics and Microbiology. 3rd ed. London, United Kingdom : Elsevier, 625 p. ISBN 0-1226-3651-1.
Gálik, J. 2019. Stav a vývoj v potravinovej vertikále mlieka (Status and development in the food vertical of milk). Slovak University of Agriculture in Nitra. 17 p. (In Slovak)
Hachana, Y., Znaidi, A., M´Hamdi, N. 2018. Effect of somatic cell count on milk composition and Mozzarella cheese quality. Acta Alimentaria, vol. 47, no. 1, p. 88-96. https://doi.org/10.1556/066.2018.47.1.11
ISO 8589:2007. Sensory analysis — General guidance for the design of test rooms.
Jaeger, S. R., Andani, Z., Wakeling, I. N., Macfie, H. J. 1998. Consumer preference for fresh and aged apples: a cross cultural comparison. Food Quality and Preference, vol. 5, no. 9, p. 355-66. https://doi.org/10.1016/S0950-3293(98)00031-7
Kozelová, D., Fikselová, M., Vietoris, V., Czako, P. 2013. Analysis of the slovak consumer behaviour regarding the organic food purchase. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 61, no. 7, p. 2343-2350. https://doi.org/10.11118/actaun201361072343
Kunová, S., Kačániová, M., Čuboň, J., Haščík, P., Lopašovský, Ľ. 2015. Evaluation of microbial quality of selected cheeses during storage. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 143-148. http://doi.org/10.5219/463
Lado, J., Vicente, E., Manzzioni, A., Ares, G. 2010. Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program. Journal Science Food Agriculture, vol. 90, no. 13, p. 2268-75. https://doi.org/10.1002/jsfa.4081
Mattila, V. V. 2001. Descriptive analysis of speech quality in mobile communications: Descriptive language development and external preference mapping. Audio Engineering Society COnvention 111. Audio Engineering Society.
Montel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., Berthier, F. 2014. Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, vol. 117, p. 136-154. https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Næs, T., Varela, P., Berget, I. 2018. Individual differences in sensory and consumer science: Experimentation, analysis and interpretation. Chippenham, England : Woodhead Publishing. ISBN: 978-0-08-101114-0. https://doi.org/10.1016/B978-0-08-101000-6.00005-6
Onipchenko, N., Dolžalová, M., Prochádzková, E., Martiková, I., Hrabě, J. 2012. Změny mikroflóry během výroby pařených sýrů (Changes in microflora during production of steamed cheeses). Mlékarské listy, vol. 132, 1 p. (In Czech)
Rana, J., Paul, J. 2017. Consumer behavior and purchase intention for organic food: A review and research agenda. Journal of Retailing and Consumer Services, vol. 38, p. 157-165. https://doi.org/10.1016/j.jretconser.2017.06.004
Semjon, B., Maľová, J., Vataščinová, T., Maľa, P. 2019. Sensory Profile of Parenica Cheese Varieties Made From Pasteurized Cow´s Milk. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 76-82. https://doi.org/10.5219/1024
Sinesio, F., Cammareri, M., Moneta, E., Navez, B., Peparaio, M., Causse, M., Grandillo, S. 2010. Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers. Journal of Food Science, vol. 75, no. 1, p. 55-67. https://doi.org/10.1111/j.1750-3841.2009.01424.x
Singh, P., Gandhi, N. 2015. Milk Preservatives and Adulterants: Processing Regulatory and Safety Issues. Food Reviews International, vol. 31, no. 3, p. 236-261. https://doi.org/10.1080/87559129.2014.994818
Štefániková, J., Nagyová, V., Hynšt, M., Vietoris, V., Martišová, P., Nagyová, Ľ. 2019. Application of electronic nose for determination of slovak cheese authentication based on aroma profile. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 262-267. https://doi.org/10.5219/1076
ŠÚSR. 2019 Spotreba potravín v SR v roku 2018 (Food consumption in the SR in 2018). Štatistický úrad Slovenskej republiky. (In Slovak) ISBN 978-80-8121-693-0.
Tasteatlas. 2020. Top 10 Most Popular Slovakian Cheeses. Available at: https://www.tasteatlas.com/most-popular-cheeses-in-slovakia
Tauferova, A., Tremlova, B., Bednar, J., Golian, J., Zidek, R., Vietoris, V. 2014. Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization. International Journal of Food Properties, vol. 18, no. 3, p. 660-669. https://doi.org/10.1080/10942912.2013.853186
Todaro, M., Palmeri, M., Settanni, L., Scatassa, M. L., Mazza, F., Bonanno, A., Di Grigoli, A. 2017. Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes´raw milk stretched cheese. Food Packaging and Shelf Life, vol. 11, p. 67-73. https://doi.org/10.1016/j.fpsl.2017.01.005
Villamor, R. R., Daniels, C. H., Moore, P. P., Ross, C. F. 2013. Preference mapping of frozen and fresh raspberries. Journal of Food Science, vol. 78, no. 6, p. 911-919. https://doi.org/10.1111/1750-3841.12125
Wang, B. S., Wang, X. J., Gong, L. K. 2009. The Construction of a Williams Design and Randomization in Cross-Over Clinical Trials Using SAS. Journal of Statistical Software, vol. 29, 10 p. https://doi.org/10.18637/jss.v029.c01
Williams, E. J. 1949. Experimental designs balanced for the estimation of residual effects of treatments. Australian Journal of Scientific Research, vol. 2, no. 2, p. 149-168. https://doi.org/10.1071/CH9490149
Zacharov, N., Koivuniemi, K. 2001. Unravelling the perception of spatial sound reproduction: Analysis & external preference mapping. Audio Engineering Society Convention 111. Audio Engineering Society.
Zajác, P., Martišová, P., Čapla, J., Čurlej, J., Golian, J. 2019. Characteristics of textural and sensory properties of oštiepok cheese. Potravinarstvo Slovak Journal of Food Science, vol. 13, no. 1, p. 116-130. https://doi.org/10.5219/855
Zimanová, M., Greifová, M., Body, P., Herian, K. 2016. Technológia výroby parených syrov (Technology of steamed cheese production). Chemické listy, vol. 110, p. 258-262.
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
