SENSORY EVALUATION AS TOOL IN QUALITY IMPROVEMENT OF BOILED CHICKEN SAUSAGE
Food product quality and stability during storage is very important for the successful manufacturing. It is known that different factors during processing have impact on quality characteristics of final product. The aim of the study was to investigate influence of selected food additives with antioxidant and stabilising functional characteristics on quality of finely comminuted boiled chicken sausages “parizer” type, during storage. Samples were produced in industrial conditions, five experimental model samples with selected additive blends added separately to each: (a) 0.04% GUARDIAN Rosemary Extract 08 (Natural rosemary extract, E471, E472a, E1520); (b) 0.10% (based on the fat content) GRINDOX 539 Antioxidant (E304, E306, E322, rapeseed oil); (c) 0.30% GRINDSTED Carrageenan CC 310 (E407, E410); (d) 0.30% GRINDSTED MEATLINE 345 A Emulsifier and Stabiliser System (E401, E516, E470a, E450); (e) 0.30% GRINDSTED MEATLINE 333 Stabiliser System (Carob germ flour, E466) and (f) control sample, according to the producer’s specification. The samples had adequate chemical composition. Sensory evaluation of selected sensory characteristics was done 7 days and 35 days after samples production: (1) by the descriptive sensory analysis - scoring method, and (2) by discriminatory sensory analysis - ranking method, after assessment and comparison of the overall quality of sausages model samples. The results of the sensory analysis indicated differences between model samples dependent on added additives. On the basis of descriptive sensory evaluation results, it was found that the best quality of compared had sausage sample produced with addition 0.30% GRINDSTED MEATLINE 345 A Emulsifier and Stabiliser System (E401, E516, E470a, E450). Discriminatory sensory analysis – ranking confirmed that finding.
sensory analysis, chicken sausages, quality