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SENSORY AND MECHANICAL ASSESSMENT OF THE QUALITY OF FRANKFURTERS
Author(s) -
BEILKEN S. L.,
EADIE L. M.,
JONES P. N.,
HARRIS P. V.
Publication year - 1990
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1990.tb00490.x
Subject(s) - sensory system , sensory analysis , mathematics , flavor , food science , compression test , organoleptic , flavour , compression (physics) , statistics , materials science , chemistry , psychology , composite material , cognitive psychology
A sensory profile was established for quantifying the texture and flavor of frankfurter‐type sausages. The technique of Free Choice Profiling was used to enable panelists to set up and test their individual sensory profiles using their own list of descriptors or attributes. These profiles were then converted to a consensus or Fixed Choice profile by group discussion and rationalisation. Consensus profile sensory results were compared with results obtained using various compression and punch tests on samples at both room temperature (22°C) and 50°C. Compression tests related best to the sensory data and increasing the sample temperature to 50°C significantly (P<0.001) improved the objective‐sensory relationships.