Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content
The aim of this paper was to evaluate sensory quality of commercial boiled chicken sausages and boiled pork sausages with different salt content. Descriptive sensory analysis was used. The basic physicochemical parameters of samples were also determined. The results showed that the chicken sausage s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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University of Banja Luka - Faculty of Agriculture, Banja Luka
2022-01-01
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| Series: | Agroznanje |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2022/2233-00702202077O.pdf |
| _version_ | 1827280714700161024 |
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| author | Odžaković Božana Grujić Slavica Vučić Goran Popov-Raljić Jovanka |
| author_facet | Odžaković Božana Grujić Slavica Vučić Goran Popov-Raljić Jovanka |
| author_sort | Odžaković Božana |
| collection | DOAJ |
| description | The aim of this paper was to evaluate sensory quality of commercial boiled chicken sausages and boiled pork sausages with different salt content. Descriptive sensory analysis was used. The basic physicochemical parameters of samples were also determined. The results showed that the chicken sausage sample with 3.42% salt and the pork sausage sample with 3.03% salt had better sensory quality compared to the samples with 2.43 and 3.30% salt, respectively. Chicken sausages with lower salt content had a less pronounced odour, aroma, taste, and softer consistency with significant differences (P < 0.05) comparing to the sample with higher salt content. The difference in salt content between pork sausages was smaller than between chicken sausages, but also significant (P < 0.05). The sample with lower salt content had better sensory quality, but the differences between all sensory properties, except the colour of two samples, were not significant (P > 0.05). |
| first_indexed | 2024-04-24T08:45:37Z |
| format | Article |
| id | doaj.art-a642760e40c04c5e93f7e08ff8c45020 |
| institution | Directory Open Access Journal |
| issn | 2233-0070 |
| language | English |
| last_indexed | 2024-04-24T08:45:37Z |
| publishDate | 2022-01-01 |
| publisher | University of Banja Luka - Faculty of Agriculture, Banja Luka |
| record_format | Article |
| series | Agroznanje |
| spelling | doaj.art-a642760e40c04c5e93f7e08ff8c450202024-04-16T13:45:40ZengUniversity of Banja Luka - Faculty of Agriculture, Banja LukaAgroznanje2233-00702022-01-01232778510.7251/AGREN2202077O2233-00702202077OApplication of sensory analysis in the assessment of the quality of meat products with different sodium chloride contentOdžaković Božana0Grujić Slavica1https://orcid.org/0000-0002-7176-3449Vučić Goran2Popov-Raljić Jovanka3https://orcid.org/0000-0003-4910-1286University of Banja Luka, Faculty of Technology, Banja Luka, Republic of Srpska, Bosnia and HerzegovinaUniversity of Banja Luka, Faculty of Technology, Banja Luka, Republic of Srpska, Bosnia and HerzegovinaUniversity of Banja Luka, Faculty of Technology, Banja Luka, Republic of Srpska, Bosnia and HerzegovinaUniversity Singidunum Belgrade, Faculty of Tourism and Management, Belgrade, SerbiaThe aim of this paper was to evaluate sensory quality of commercial boiled chicken sausages and boiled pork sausages with different salt content. Descriptive sensory analysis was used. The basic physicochemical parameters of samples were also determined. The results showed that the chicken sausage sample with 3.42% salt and the pork sausage sample with 3.03% salt had better sensory quality compared to the samples with 2.43 and 3.30% salt, respectively. Chicken sausages with lower salt content had a less pronounced odour, aroma, taste, and softer consistency with significant differences (P < 0.05) comparing to the sample with higher salt content. The difference in salt content between pork sausages was smaller than between chicken sausages, but also significant (P < 0.05). The sample with lower salt content had better sensory quality, but the differences between all sensory properties, except the colour of two samples, were not significant (P > 0.05).https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2022/2233-00702202077O.pdfboiled sausagesnaclsensory quality |
| spellingShingle | Odžaković Božana Grujić Slavica Vučić Goran Popov-Raljić Jovanka Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content Agroznanje boiled sausages nacl sensory quality |
| title | Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content |
| title_full | Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content |
| title_fullStr | Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content |
| title_full_unstemmed | Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content |
| title_short | Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content |
| title_sort | application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content |
| topic | boiled sausages nacl sensory quality |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2022/2233-00702202077O.pdf |
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