engleski

The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages

The aim of this paper was to determine the change of sensory traits of semi-durable sausages produced under different incubation temperatures and durations. For that purpose, four experimental treatments differed in incubation temperature (30 and 40 °C) and duration (1.5 and 3 hours) with Staphylococcus carnosus and nitrates prepared, while the control treatment represented typical production with nitrites. The difference from control test was used and 18 trained assessors participated. Samples were presented in pairs and assessors were instructed to firstly assess the control sample. They were asked to indicate the magnitude of the difference between the two samples and to provide information on which attributes were different in the two samples. Assessors were made aware that the test sample may be the control. The data was analysed by one-way ANOVA to determine if a significant difference between treatments existed. When a significant difference was found, the Dunnett’s multiple comparison test was applied to determine which of the test samples were significantly different from the blind control. It was found that the application of lower incubation temperatures (30 °C) and a shorter duration (1.5 h) did not cause a significant change of sensory attributes, so such incubation conditions could be used in the production of semi-durable sausages with the addition of nitrates and starter cultures. Taste and aroma were most often marked as different in 37 and 24 % of responses, respectively. Appearance and texture were marked in 14 and 16 %, while the odour was marked in only 8 % of responses.

assessor ; difference from control ; nitrates ; starter culture ; taste

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