EVALUATION OF SENSORY CHARACTERISTICS OF SAUSAGE

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MOHAMMADI MEHRDAD; OGHABI F.; SEYED AHMADIAN F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:4 | Issue:4 Page(s): 9-18

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Title

EVALUATION OF SENSORY CHARACTERISTICS OF SAUSAGE

Author(s)

MOHAMMADI MEHRDAD | OGHABI F. | SEYED AHMADIAN F. | Issue Writer Certificate

Keywords

SENSORY EVALUATIONQ2

SENSORY CHARACTERISTICSQ2

SAUSAGEQ3

Abstract

According to mainly importance of the SENSORY CHARACTERISTICS of meat products from consumer viewpoint, increasing of the consumption of meat products, the existing articles addressed in literature about of principally effect of fat, water and fat replacers on SENSORY CHARACTERISTICS of meat products, this research carried out for evaluation of sensorial characteristics of high fat SAUSAGE and low fat SAUSAGEs with 60% meat in National Nutrition and Food Technology Research Institute and Gooshtiran company in 2006. This study was done by explorer and experimental methods. The treatments were produced in three replicates totally twenty one formulas. SENSORY CHARACTERISTICS of all treatments as color, taste, juiciness, firmness and palatability evaluated by 8 trained panelists using eight-point scale and acceptability evaluated by 31 in-house panelists using ranking test. The main treatments (three replications) were analyzed by Kruskal-Wallis and then the means were compared with Mann-Whitney U. Spearman’s rho Correlation was used to determine the correlation among SENSORY CHARACTERISTICS of treatments. All low fat formulas had higher red colors and were juicy and more acceptable than the control (P<0.05) but were not significantly different in taste and firmness. Color was medially and positively (r =0.55) correlated with firmness. The correlation between color and taste (r =0.47) and correlations between taste with juiciness (r=0.41) and firmness (r=0.38) was weakly and positively (P<0.05). The significant correlations were not observed between palatability and acceptability and with each other SENSORY CHARACTERISTICS. Juiciness was negatively correlated with firmness but was not significantly different. As a result, there is possibility of SENSORY EVALUATION of produced SAUSAGEs and can be as criteria for selection of the best formulation. It is recommended that evaluation of SENSORY CHARACTERISTICS and the application of panelists be studied in future researches for formulation and production of meat products.

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APA: Copy

MOHAMMADI, MEHRDAD, OGHABI, F., & SEYED AHMADIAN, F.. (2008). EVALUATION OF SENSORY CHARACTERISTICS OF SAUSAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(4), 9-18. SID. https://sid.ir/paper/72612/en

Vancouver: Copy

MOHAMMADI MEHRDAD, OGHABI F., SEYED AHMADIAN F.. EVALUATION OF SENSORY CHARACTERISTICS OF SAUSAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;4(4):9-18. Available from: https://sid.ir/paper/72612/en

IEEE: Copy

MEHRDAD MOHAMMADI, F. OGHABI, and F. SEYED AHMADIAN, “EVALUATION OF SENSORY CHARACTERISTICS OF SAUSAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 4, pp. 9–18, 2008, [Online]. Available: https://sid.ir/paper/72612/en

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