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Objective and Subjective Assessment of Australian Sausages
Author(s) -
BEILKEN S.L.,
EADIE L.M.,
JONES P.N.,
HARRIS P.V.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05346.x
Subject(s) - sensory system , principal component analysis , texture (cosmology) , taste , food science , sensory analysis , mathematics , sample (material) , statistics , psychology , chemistry , artificial intelligence , computer science , cognitive psychology , image (mathematics) , chromatography
From individual Free Choice Sensory Profiles taste panelists produced a consensus profile which described the texture of Australian sausages in terras of nine attributes. Principal components analysis showed the first three accounted for over 95% of sensory variation. The first component contained primarily mechanical attributes and accounted for 73.8%. The second related mostly to properties of particles and juiciness. Greasiness and skin contribution appeared in the third component. Correlations between mechanical measurements and sensory attributes were not significantly affected by sample testing temperature or sausage skin. A compression method was the best indicator of mechanical breakdown characteristics in the sensory profile.