Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Oana Mărgărita GHIMPEȚEANU, Oana Diana MIHAI, Carmen Daniela PETCU, Raluca Aniela GHEORGHE IRIMIA, Carmen NEGOIȚĂ, Cristin BORDA, Paul Rodian TĂPĂLOAGĂ, Dana TĂPĂLOAGĂ
Sensory characteristics evaluation (appearance, colour, smell, taste, texture) represents the most important criterion in the purchase decision of meat products. The aim of the study was to produce and sensory evaluate seven batches of pork meat sausages (control, sausages+chokeberry powder in concentration of 1.2%, 2.5%, 5% and sausages+blueberry in concentration of 1.2%, 2.5%, 5%). The plant-based powders were added to improve shelf-life of the products and the sensorial assessment was used to choose the best concentration in terms of consumers´ acceptance. The evaluation involved completing an acceptability questionnaire using a 9-point hedonic scale, an acceptability test with scores on the general attributes of appearance, texture, aroma, taste, overall quality. The most favourable responses were recorded for the sausages with 2.5% chokeberry, followed by the sausages with 1.2% chokeberry. As an important feature, it is the colour change, appreciated by consumers. The most unfavourable responses were received following the evaluation of the sausage samples with 5% blueberry extract which gave a sweet taste uncharacteristic of meat products.
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