SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS * By: Paul Corneliu BOIȘTEANU, Diana Remina MANOLIU, Florin Daniel LIPŞA, Mihai Cătălin CIOBOTARU, Gabriela FRUNZĂ and Marius Mihai CIOBANU Download

Cercetari Economice in Moldova

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Paul Corneliu BOIȘTEANU¹  Diana Remina MANOLIU¹  Florin Daniel LIPŞA¹  Mihai Cătălin CIOBOTARU¹  Gabriela FRUNZĂ¹  Marius Mihai CIOBANU¹ 

[1] “Ion Ionescu de la Brad” University of Life Sciences

关键词: sensory evaluation;    frankfurter sausages;    colour;    celery powder.;   

DOI  :  10.46909/alse-551050

学科分类：农业科学（综合）

来源: Universitatea de Stiinte Agricole si Medicina Veterinara "Ion Ionescu de la Brad"

【 摘 要 】

This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2.

【 授权许可】

Unknown