Title of article :
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Author/Authors :
Olivares، نويسنده , , Alicia and Navarro، نويسنده , , José Luis and Salvador، نويسنده , , Ana and Flores، نويسنده , , Mَnica، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Pages :
7
From page :
251
To page :
257
Abstract :
Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher water content of the low fat sausages. Fat reduction did not affect the external appearance and there was an absence of defects but lower fat content resulted in lower sausage lightness. The sausage texture in low fat sausages caused an increase in chewiness and at longer ripening times, an increase in hardness. The sensory acceptability of the fermented sausages analyzed by internal preference mapping depended on the different preference patterns of consumers. A group of consumers preferred sausages with high and medium fat content and high ripening time. The second group of consumers preferred sausages with low ripening time regardless of fat content except for the appearance, for which these consumers preferred sausages of high ripening time. Finally, the limit to produce high acceptability low fat fermented sausages was 16% fat content in the raw mixture that is half the usual content of dry fermented sausages.
Keywords :
Sensory acceptability , low fat , Ripening , Fermented sausages
Journal title :
Meat Science
Serial Year :
2010
Journal title :
Meat Science
Record number :
1490175
Link To Document :
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