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Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
Author(s) -
BAARDSETH P.,
NAES T.,
MIELNIK J.,
SKREDE G.,
HØLLAND S.,
EIDE O.
Publication year - 1992
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.1365-2621.1992.tb14303.x
Subject(s) - food science , principal component analysis , sensory analysis , skimmed milk , sodium caseinate , chemistry , starch , sensory system , mathematics , biology , statistics , neuroscience
The effects of dairy ingredients (1, 3, 5%)–ordinary and high‐viscosity sodium caseinate, skim‐milk powder, whey protein or demineralized whey powder–on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82°C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, respectively.