Title Karštai rūkytų dešrų juslinės savybės ir jų ryšys su priimtinumu /
Translation of Title Sensory characteristics and acceptability of boiled-smoked sausage.
Another Title Сенсорные характеристики колбас горячего копчения и их связь с приемлемостью.
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. 2006, T. 40, nr. 1, p. 72-78.. ISSN 1392-0227
Keywords [eng] Boiled-smoked sausages ; Sensory attributes ; Profiles ; Consumer research ; Acceptability
Abstract [eng] Sensory attributes of seven boiled-smoked sausage varieties obtained from Lithuanian market were evaluated by using the descriptive analysis method and consumer research. A list of 18 descriptors was developed for description of sensory attributes of the samples, 6 of them for appearance, 3 – odour, 3 – texture in the mouth, 4 – taste, 2 – aftertaste of products. Significant differences were estimated among the products with regard to colour and size of fat pieces visible in the section of the sausage. According to the intensity of these attributes, the products were divided in to 4 and 5 groups. According to the main properties of texture and taste in general the sausages were divided in two homogenous groups. Depending on the results of the descriptive analysis, 4 sausages were selected for consumer research. 134 consumers divided into 5 age groups, participated in the research. The consumers evaluated overall sensory acceptability and that of particular sensory attributes of one sausage superiorly in comparison with others. The age of consumers had no significant effect on the acceptability of the samples, while the gender of consumers had a significant effect on the acceptability of odour, taste and texture of the boiled-smoked sausages.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006