The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil), for funding the project No.2016/15012-2.Erick Saldaña would like to thank the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica"(CONCYTEC, Peru) for the Ph.D Scholarship (Contract 104-2016-FONDECYT).Mariana Marinho Martins and Beatriz Schmidt Menegali acknowledges Coordination for the Impro-vement of Higher Education Personnel (CAPES) for the MS cscholarship

This study aimed to evaluate the sensory and hedonic perceptions of chicken burger manufactured with pink pepper residue extract (PPE) added to the meat and to the chitosan film. Five samples were manufactured: CT: control, without antioxidant; DP and FP: addition of PPE to the meat batter and to the film, respectively; C1 and C2: commercial brands of chicken burgers. Consumers characterized the samples using the overall liking test and Check-all-that-apply questions. The samples showed a medium–high level of acceptance and no significant differences were found between them. DP was the farthest sample from the ideal and FP showed positive results, since its characteristics were like the commercial samples. The direct extract application may lead to a reduction in the liking of chicken burgers, demonstrating that the technology of active films is a viable alternative to the use of natur...

Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors und...

The authors are indebted to São Paulo Research Foundation (FAPESP) for financial support the project No 2016/15012-2. E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). J. Rios-Mera is thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the PhD scholarship. The authors would like to thank the reviewers, whose constructive comments have allowed us to improve this paper.

Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC" from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).

The authors are grateful to Dr. Izabela Dutra Alvim – Instituto de Tecnologia de Alimentos (ITAL, Campinas, Brazil), for the support with the LV 950-V2 equipment. Juan D. Rios-Mera, Erick Saldaña and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT; No. 104-2016-FONDECYT; No. 241-2018-FONDECYT, respectively). Iliani Patinho received the M.Sc. scolarship of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES.

The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during che...

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No 2016/15012-2, and Cienciactiva for the Erick Saldaña PhD scholarship, from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (CONCYTEC, Peru; Contract 104-2016-FONDECYT).

Juan S. Serrano-León thanks the “Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT), Ecuador, for the scholarship and financial support and Erick Saldaña thanks the Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC), Peru (104-2016-FONDECYT), for the PhD scholarship.

The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project No 2016/15012-2. Soletti I., Marinho M., Schmidt B., Merlo T., are thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the scholarships. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme, through the award of a PhD scholarship under contract agreement No. 104-2016-FONDECYT.

The authors are grateful to CAPES (Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, Brazil). IP received the M.Sc. scholarship of the CAPES (n? 1766129). JD Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnolog?a e Innovaci?n Tecnol?gica - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018-FONDECYT). The authors would also like to thank Zucca mushrooms Company, VPJ Foods, Ibrac Additives and Condiments and Sealed Air Brazil, for donating ingredients, raw materials and packaging. IP is supported by doctoral fellowship from the FAPESP (Process N? 19/26026-2). CJCC is supported by a grant from FAPESP (Thematic Project N? 17/26667-2).