Title Virtų dešrų juslinių savybių tyrimai /
Translation of Title Sensory analysis of cooked sausage.
Another Title Sensory analysis of cooked sausages.
Another Title Исследования сенсорного качества вареных колбас.
Authors Mieželienė, Aldona ; Alenčikienė, Gitana
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2005, T. 39, nr. 2, p. 37-42.. ISSN 1392-0227
Keywords [eng] Cooked sausages ; Descriptive analysis ; Profile ; Consumer research
Abstract [eng] The sensory attributes of cooked sausages from Lithuanian market were evaluated by using a descriptive analysis method and consumer research. The descriptive analysis was carried out by 8 panelists. The panelists were selected and trained according to LST ISO 8586-1. In total, a list of 19 textural attributes was developed. Of them, 5 described appearance; 3, odour; 3, texture sensed in the mouth; 6, taste, and 2, aftertaste of products. Significant differences were estimated between products with respect to the intensity of the odour, colour and smoothness of the cross-section of the fresh cooked meat, and according to the intensity of aftertaste of the sausages. As far as the intensity of the spice odour and salt taste was concerned, the products were divided in two groups. 134 consumers from 5 age groups participated in the consumer research. The consumers preferred the products with a more intensive spicy taste. Consumers of age groups ranging 21–30 and 31–40 found more differences within the overall sensory quality of the tested products. All the products were evaluated as acceptable for older consumers (aged 51–65) and no significant differences were found between the products.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2005