Sensory characteristics of British sausages: relationships with composition and mechanical properties
1989
Jones, R.C. | Dransfield, E. | Crosland, A.R. | Francombe, M.A.
The appearance, texture and flavour of cooked British sausages were assessed by 11 trained panellists using their analytical profile of 19 attributes, each of which was rated on an unstructured line scale. Five independent components were isolated, accounting for 86% of the sensory variation. 'Saltiness' was the only independent attribute. A map of sausage quality showed that 'skin toughness', 'firmness' and 'meatiness' were related closely to the principal sensory axis, and 'juiciness' and 'fattiness' to the second principal axis. The attributes of appearance describing the degree of doneness, and those describing comminution in appearance and in texture, were related to both principal axes. Mapping instrumental measurements into the sensory space showed that puncture and compressive strengths and nitrogen content were the best measures of variation on the first principal axis, indicating a toughness/tenderness component influenced by lean meat content. Fat increased juiciness, but, as salt or rusk increased, sausages were drier and more cohesive. Adhesion and cohesion were assessed as 'cohesiveness'. 'Fattiness' and 'saltiness' were related poorly to fat and salt contents, respectively. 'Fattiness' decreased in tough, dry sausages of low pH, and 'saltiness' decreased as pH, fat and 'dryness' increased. In commerical sausages, the effect of comminution on eating quality could override those of formulation.
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