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vol. 11, nr. 1 (2008)
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Characteristics of sensory quality and profile of popular market semi-coarse ground sausages
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Halina Makała, Stanisław Tyszkiewicz, Maria Wawrzyniewicz
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Meat and Fat Research Institute, ul. Jubilerska 4, 04-190 Warszawa |
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vol. 11 (2008), nr. 1,
pp. 117-130
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abstract:
The aim of the work was to characterize sensory quality and profile of popular, semi-coarse ground sausages, available in the retail trade network in the territory of Warsaw in the years 2006 and 2007. The studies were conducted with 16 assortments of sausages, produced from medium-minced batter, and included determination of basic chemical composition (content of water, total protein, fat, sodium chloride, total phosphorus, starch and collagen) and qualitative and sensory evaluation, carried out on the ground of requirements contained in the standards for a given assortment of products. The results of chemical analyses indicate a considerable differentiation of the content of water, protein, fat, NaCl, total phosphorus, starch and collagen, resulting from the raw materials used in production and type and level of the employed additives. The evaluated products were characterized by a lower (in relation to that one specified in the standard) con-tent of fat and salts, which – due to nutritional aspects – should be considered as a positive trend. The studied assortments were characterized by relatively low sensory quality which dominated among the assessed assortments.
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keywords:
semi-coarse ground sausages, sensory quality, sensory profile, chemical composition, raw material composition
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original in:
English
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