Sensory Preference and Professional Profile Affinity Definition of Endangered Native Breed Eggs Compared to Commercial Laying Lineages’ Eggs
González Ariza, Antonio
Arando Arbulu, Ander
Navas González, Francisco Javier
Ruiz Morales, Francisco de Asís
León Jurado, J.M.
Barba Capote, C.J.
Camacho Vallejo, M.E.
Production context awareness
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This study aimed to compare Utrerana native hen eggs’ sensory properties to Leghorn Lohmann LSL-Classic lineage’s commercial and ecological eggs through free-choice profiling. Second, affine and non-affine profiles were defined using the information provided by professionally-instructed panelists on six sets (sensory attributes, diet habits, production context awareness, product consciousness, cuisine applicability and panelist attributes) using nonlinear canonical correlation analysis. Sixty-four instructed professional panelists rated 96 eggs on 39 variables comprising the above-mentioned sets. Observers reported a significantly higher appreciation (p > 0.05) towards yolk color, odor, flavor, texture, overall score, and whole and on plate broken egg visual value when Utrerana eggs were compared to the rest of categories. Professional Profile A (PPA), or egg non-affine profile, consumed less eggs and provided lower scores to sensory attributes than Professional Profile B (PPB), or affine profile. Additionally, PPB accounted for higher knowledge about the Utrerana breed and provided greater importance to a product’s ecological and autochthonous nature. PPA was generally characterized by women under 20 years old with no higher studies, while PPB comprised 21–40 years old men with secondary studies. In conclusion, defining professional profiles enables correctly approaching market needs to improve the profitability of Utrerana eggs, meeting professional demands and educating non-affine profiles.