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vol. 18, nr. 2 (2011)
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Characteristics of sensory quality and microbiological status of market meat pâtés
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Halina Maka³a, Stanis³aw Tyszkiewicz
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Institute of Biotechnology and Food, Department Meat and Fat Technology ul. Jubilerska 4, 04-190 Warszawa |
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vol. 18 (2011), nr. 2,
pp. 321-334
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abstract:
The aim of the work was to characterise the sensory quality and microbiological state of market meat pâtés, available in retail trade of the capital City of Warsaw. The studies were conducted on 19 assortments and the samples were collected in three series. The conducted studies included qualitative and profile sensory evaluation (flavour profile) and microbiological tests (determination of total aerobic mesophilic bacteria count and the presence of coliforms). The tested products were characterised by sensory quality which falls in the middle of the scale, ranging from 5.4 points to 6.6 points, and none of the studied assortments were disqualified. The flavour profile was not altered indicating lower quality features. In spite of achieving very low values of undesirable quality features, such as acidic, metallic smell or bitter, burnt, sour taste, it did not influence the overall assessment of such products. The tested samples did not arouse any objections concerning their microbiological status.
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keywords:
meat pâtés, raw material composition, sensory quality, microbiological status
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original in:
Polish
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