3.1.4. Potential Improvements on the Jambalaya RTEs Meals

*Foods* **2021**, *10*, 1623 15 of 19

To evaluate the impact of the processing methods and storage time on the spiciness and texture perception of the meat components of the meals, JAR questions were used. The main results are presented in Figure 3. 3.1.4. Potential Improvements on the Jambalaya RTEs Meals To evaluate the impact of the processing methods and storage time on the spiciness and texture perception of the meat components of the meals, JAR questions were used. The main results are presented in Figure 3.

**Figure 3.** Percentage of responses for the indicated anchor of the JAR scale in the sensory evaluation of the intensity of spiciness and texture of the three meat components of the jambalaya meals (MAPS-processed and control) over a 12-week storage period (*n* = 71). (**a**) Control after 2 weeks of storage; (**b**) Control after 12 weeks of storage; (**c**) MAPS-jambalaya after 2 weeks of storage; (**d**) MAPS-jambalaya after 12 weeks of storage. **Figure 3.** Percentage of responses for the indicated anchor of the JAR scale in the sensory evaluation of the intensity of spiciness and texture of the three meat components of the jambalaya meals (MAPS-processed and control) over a 12-week storage period (*n* = 71). (**a**) Control after 2 weeks of storage; (**b**) Control after 12 weeks of storage; (**c**) MAPS-jambalaya after 2 weeks of storage; (**d**) MAPS-jambalaya after 12 weeks of storage.

JAR questions are useful as they can provide focused direction to new product development. With penalty analysis, it is possible to determine which elements most impact the overall liking of a product. The spiciness intensity in most of the samples was considered not spicy. The texture JAR questions are useful as they can provide focused direction to new product development. With penalty analysis, it is possible to determine which elements most impact the overall liking of a product.

of the shrimp and sausage were mostly rated "just-about-right" on the JAR scale for both The spiciness intensity in most of the samples was considered not spicy. The texture of the shrimp and sausage were mostly rated "just-about-right" on the JAR scale for both the control and the MAPS-processed jambalaya. In addition, when the first evaluation time point (2 weeks) was compared to the last one (12 weeks), the ratings were similar. Chicken texture was the one attribute most penalized by the participants of the study as they considered it to be too chewy/overcooked. This was observed for both the control and the MAPS-processed jambalaya in both time points, after 2 and 12 weeks of storage, respectively.

To complement the potential improvements that could be made to the jambalaya meals, on the last evaluation time point the participants (*n* = 50) answered a series of JAR questions.

Most of the aspects of the meals were rated close to two on the three-point scale, which corresponds to the JAR point. The other two values on the scale were 1 (=less than I would like) and 3 (=more than I would like).

The portion size was scored with an average value of 1.68, the quantity of sauce was rated with 1.96, the quantity and size of vegetables were scored with 1.56 and 1.82, respectively. The quantity of shrimp, chicken and sausage with 1.74, 2.12 and 1.72. The saltiness was rated with a value of 2.04, also very close to the JAR point.

The only question that pointed out a potential improvement was the question related to removing the tails of the shrimps (score = 2.84). Most of the participants favored the removal of the tails.

Overall, JAR questions contributed on having a better understanding of Hypothesis 1.
