Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Marius Mihai CIOBANU, Diana Remina MANOLIU, Mihai Cătălin CIOBOTARU, Florin Daniel LIPŞA, Alina Narcisa POSTOLACHE, Paul Corneliu BOIȘTEANU
This paper aimed to evaluate the differences between six experimental batches of babic sausages from a sensory point of view. The six samples have been differentiated by the ratio of meat raw materials introduced in the composition (mutton, beef, fat) and by the maturing time (20 days, 40 days). The products were manufactured in the Processing Microsection of the University of Life Sciences Iasi and the sensory evaluation was carried out with the help of 8 tasters, in three repetitions, in the Sensory Analysis Laboratory of the Faculty of Agriculture Iasi. The sensory attributes evaluated were appearance, colour, aroma, texture and taste of the experimental lots. The ageing time had major influences from a sensory point of view on the intensity of aroma, salty taste and texture attributes. In terms of the quantities of raw materials, lots L1 and L3 showed the smallest differences, with lot L2 standing out due to its higher fat and beef content.
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