Kelly's repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content

This work aimed to apply the Kelly's Repertory Grid methodology to obtain sensory terms to be applied in the Check-all-that-apply (CATA) question to describe bologna sausages enriched with omega-3 through the addition ofEchiumoil. Three formulations of bolognas were processed: Control (100% pork back fat), T25 and T50 (with 25 and 50% replacement of pork back fat byEchiumoil, respectively). The sensory terms characterizing the sausages, developed by Grid method, were evaluated by CATA questionnaire. Results showed that Control and T25 samples were considered sensorially similar, differing from T50 (p < 0.05). One can conclude that the Grid method could be a good option to develop reliable terms to describe bologna sausages through CATA. In addition, it is possible to replace 25% of pork back fat withEchiumoil to produce a healthier meat product with desirable sensory characteristics.

Automated summary

This study applied Kelly's Repertory Grid methodology to develop sensory terms for describing bologna sausages enriched with omega-3 using Echium oil. Results showed that sensory terms developed by the Grid method were effective in differentiating sausage samples with varying levels of Echium oil. It was concluded that 25% of pork back fat could be replaced with Echium oil to produce a healthier meat product with desirable sensory characteristics.