RELATIONSHIP BETWEEN INSTRUMENTAL TEXTURE PROPERTIES AND CONSUMER PERCEPTION OF VIETNAMESE BOLOGNA (CHA LUA)

Abstract

This study was the first to combine Texture Profile Analysis (TPA) and Ideal Profile Method (IPM) to investigate the relationship between instrumental texture properties and consumer preferences for Vietnamese pork sausage (cha lua), a traditional food product with high economic and cultural value. Seven pork sausage samples from different distribution sources and price segments were measured for physical texture properties using TPA and evaluated for consumer perception using IPM with 70 participants. Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were applied to assess sample distribution and the relationship between the two methods. Results showed diversity in texture properties of pork sausage samples was independent of distribution source or price level. The RV coefficient reached 0.229, indicating limited correlation between TPA and IPM data. MFA results revealed disagreement in some samples between texture properties and consumer perception, reflecting the complementary nature of the two methods. The study concluded that combining TPA and IPM provided a more comprehensive view of product quality and consumer preferences, supporting manufacturers in optimizing formulations, improving sensory quality, and enhancing commercial value for traditional Vietnamese pork sausage products.