SEPTEMBER 02, 2015

Sample Preparation and Presentation

OBJECTIVES
The objective of this exercise is to equip the students with skills in proper
preparation and presentation of samples for sensory evaluation by having a handon experience on the said exercise.
PROTOCOL FOR SENSORY EVALUATION TESTS
I.
II.

Title of Project: Sensory Evaluation of Hotdog

Objective of the study:

Product matching
Quality control
Shelf-life
determination
Consumer preference

New product
development
Process change
Ingredient change
Consumer
acceptability

III.

Product improvement
Cost reduction
Product
grading/rating

Test techniques:

Paired
comparison
Ranking
Consumer
preference

Triangle
Descriptive
analysis
Duo-trio

Consumer
acceptability

IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.

Location of the Test: Kamia Residence Hall Conference Room

Incentives: 2 pcs. Mentos Menthol candy/panelist
Criteria of the panelists:
Age Range: 16-25
Sex: Male
Female
Both
Total no. of respondents: 100
Income Requirement: none
Food preferences: none
Other requirements:

XII.
XIII.
XIV.

1. not allergic to hotdog (chicken, beef, pork & other ingredient)

2. not restrained by religion
3. not sick at the moment

XV.
XVI.
XVII.

Experimental Design:
Assignment of personnel:
XVIII.

Assigned
Personnel
XXI.
Austria,
Marielle
XXIV.
Angluben,
Gabriella
XXVII.
Escoreal,

XIX.
XXII.

Tasks to be perfomed

Orientation of the
panelist/Receptionist
XXV.
Sample Preparation,
Logistics
XXVIII.
Monitor, Logistics

XX.
XXIII.
XXVI.
XXIX.

Target Date
September 02,
2015
September 02,
2015
September 02,

Joanne
Mejarito, Ivy

XXX.
XXXIII.

XXXVI.
XXXVII.

Minguillo,
Zaidelle

XXXI.

Sample preparation

XXXII.

XXXIV.

Serving of samples

XXXV.

List of Supplies
XXXVIII.
Items
XLI.
hotdog (Brand A)
XLIV.
hotdog (Brand B)
XLVII.
cooking oil
L.
expectoration cup
LIII.
drinking cup
LVI.
toothpick
LIX.
garbage bag
LXII.
tissue
LXV.
bond paper
LXVIII.
mints

XXXIX.
Quantity
XLII.
50
XLV.
50
XLVIII.
2
LI.
100
LIV.
100
LVII.
200
LX.
4
LXIII.
100
LXVI.
100
LXIX.
200

LXXI.
LXXII.
Sample preparation/presentation
LXXIII.
No. of samples: 2
LXXIV.
Sample codes: 560, 919 & 257,851 (for duplicates)
LXXV.
Serving size: half-a-hotdog/panelist
LXXVI.
Serving temperature:
LXXVII.
Serving container:
LXXVIII.
Serving scheme:
LXXIX.

2015
September 02,
2015
September 02,
2015

Statistical Analysis
t-test
ANOVA
Chi-square test
Frequency
Means
Binomial tests

LXXX.
LXXXI.
LXXXII.

SCHEMATIC DIAGRAM OF PROCEDURE

LXXXIII.

A. General Procedure

XL.
XLIII.
XLVI.
XLIX.
LII.
LV.
LVIII.
LXI.
LXIV.
LXVII.
LXX.

Unit
pieces
pieces
liters
pieces
pieces
pieces
pieces
pieces
pieces
pieces

LXXXIV.

Prepare 2 sets of
samples
according to the
project objective
in Exercise 3

Review filled-up
checklist and
protocol from
Exercise 3

LXXXV.

Demonstrate how
the samples will
be presented to a
typical
respondent

B. Sample Preparation

LXXXVI.
Deep-fry
hotdogs at
C for 3 mins.
in separate
frying pans.

Turn hotdogs
to the other
side for every
1 min for even
frying.

3 pieces hotdogs/cooking batch

500 mL/cooking batch

Hotdog (Brand

LXXXVII.
C.
LXXXVIII.
LXXXIX.
XC. Hotdog (Brand
XCI.
XCII.
XCIII.
Maintain
Place a
XCIV.
internal
representative
XCV. temperature by
half of each
XCVI.
storing the
brand in the
XCVII. samples in the
sample
XCVIII.
C. Sample Presentation
XCIX.
C.
CI.
CII.
CIII.

Heat the
samples at
70C before
serving them
to the
panelists

CIV.

Cut each
hotdog in half
and check the
internal
temperature

Prepare sensory tray

with the white bond
paper, samples,
expectoration cup,
drinking water, score
sheet and consent form

Remove excess
oil by placing
the hotdogs in a
strainer (1
strainer/brand)

Serve samples
to the panelists
according to
figures 1 and
2.

Figure 1. Tray Diagram for Odd-Numbered panelists

CV.

CVI.

Figure 1. Tray Diagram for Even-Numbered panelists