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Changes in sensory properties of sausages when small amounts of blood replace meat
Author(s) -
Slinde Erik,
Martens Magni
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330812
Subject(s) - flavour , food science , taste , chemistry , sensory system , texture (cosmology) , recipe , biology , computer science , artificial intelligence , neuroscience , image (mathematics)
Changes in the sensory properties (colour, flavour and texture) of Frankfurter‐type sausages have been evaluated when small amounts of blood, 0–50 g kg −1 of the total recipe, are substituted for meat. Smaller amounts of blood (˜ 2%) improve the total impression of colour and meat taste when compared with a reference sample (no blood added). A core temperature of 78°C for 5 min was used to denature haemoglobin completely, otherwise off‐flavour (blood‐taste) and colour problems prevail. When adding blood a dark colour and off‐flavour seem to be the most critical parameters with respect to acceptability.