SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS
This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (thre...
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"Ion Ionescu de la Brad" Iasi University of Life Sciences
2023-01-01
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| Series: | Journal of Applied Life Sciences and Environment |
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| Online Access: | https://jurnalalse.com/wp-content/uploads/ALSE1-22-10.pdf |
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| author | Paul Corneliu BOIȘTEANU Diana Remina MANOLIU Florin Daniel LIPŞA Mihai Cătălin CIOBOTARU Gabriela FRUNZĂ Marius Mihai CIOBANU |
| author_facet | Paul Corneliu BOIȘTEANU Diana Remina MANOLIU Florin Daniel LIPŞA Mihai Cătălin CIOBOTARU Gabriela FRUNZĂ Marius Mihai CIOBANU |
| author_sort | Paul Corneliu BOIȘTEANU |
| collection | DOAJ |
| description | This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2. |
| format | Article |
| id | doaj-art-0ba26fd337654c30b32768dfe33bd01b |
| institution | DOAJ |
| issn | 2784-0379 2784-0360 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | "Ion Ionescu de la Brad" Iasi University of Life Sciences |
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| series | Journal of Applied Life Sciences and Environment |
| spelling | doaj-art-0ba26fd337654c30b32768dfe33bd01b2025-08-20T03:17:14Zeng"Ion Ionescu de la Brad" Iasi University of Life SciencesJournal of Applied Life Sciences and Environment2784-03792784-03602023-01-01551(189)100109https://doi.org/10.46909/alse-551050SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERSPaul Corneliu BOIȘTEANU0Diana Remina MANOLIU1Florin Daniel LIPŞA2Mihai Cătălin CIOBOTARU3Gabriela FRUNZĂ4Marius Mihai CIOBANU5“Ion Ionescu de la Brad” University of Life Sciences, Iaşi“Ion Ionescu de la Brad” University of Life Sciences, Iaşi“Ion Ionescu de la Brad” University of Life Sciences, Iaşi“Ion Ionescu de la Brad” University of Life Sciences, Iaşi“Ion Ionescu de la Brad” University of Life Sciences, Iaşi“Ion Ionescu de la Brad” University of Life Sciences, IaşiThis study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2.https://jurnalalse.com/wp-content/uploads/ALSE1-22-10.pdfsensory evaluationfrankfurter sausagescolourcelery powder |
| spellingShingle | Paul Corneliu BOIȘTEANU Diana Remina MANOLIU Florin Daniel LIPŞA Mihai Cătălin CIOBOTARU Gabriela FRUNZĂ Marius Mihai CIOBANU SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS Journal of Applied Life Sciences and Environment sensory evaluation frankfurter sausages colour celery powder |
| title | SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS |
| title_full | SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS |
| title_fullStr | SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS |
| title_full_unstemmed | SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS |
| title_short | SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS |
| title_sort | sensory characterisation of emulsified sausages incorporating celery powder and obtained with different technological parameters |
| topic | sensory evaluation frankfurter sausages colour celery powder |
| url | https://jurnalalse.com/wp-content/uploads/ALSE1-22-10.pdf |
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