FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 28-33.doi: 10.7506/spkx1002-6630-201307007

Previous Articles     Next Articles

Grade Identification of Sausages Based on Instrumental Texture Parameters

ZHAO Gai-ming1,HAO Hong-tao1,2,TIAN Wei3,LI Miao-yun1,HUANG Xian-qing1,LIU Yan-xia1   

  1. 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Kangshiyuan Food Co. Ltd. of Yongda Group, Hebi 458030, China; 3. College of Animal Husbandry and Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, China
  • Received:2012-02-14 Revised:2013-03-07 Online:2013-04-15 Published:2013-03-20
  • Contact: ZHAO Gai-ming E-mail:gmzhao@126.com

Abstract: In this study, texture standards for sausage grading were proposed and validated. Both sensory scores and textural values of texture characteristics were measured. The standard ranges of hardness, frangibility, adhesiveness, springiness, cohesiveness and chewiness were established based on the developed linear regression equations for sensory scores as a function of corresponding textural values. Fisher linear functions were obtained based on the instrumental texture characteristics of different sausage brands. Under the specific testing conditions, the hardness, frangibility, adhesiveness, springiness, cohesiveness and chewiness standard ranges of premium ham sausages were 8690.162 to 9357.137 g, 8929.995 to10963.274 g, -102.467 to -35.005 g, 0.836 to 0.951, 0.226 to 0.279 and 1766.990 to 2232.348 g, respectively. In addition, these parameters of excellent sausages were 7441.334 to 9188.980 g, 6700.973 to 8929.995 g, -102.467 to -66.644 g, 0.741 to 0.833, 0.200 to 0.247 and 1368.863 to 1737.272 g, and there parameters of ordinary sausages were 6734.754 to 8690.162 g, 4441.556 to 6700.973 g, -257.264 to -159.397g, 0.633 to 0.698, 0.148 to 0.183 and 736.838 to 951.339 g. All the Fisher linear functions exhibited an accuracy higher than 94.5% in grade discrimination of different sausage brands. These results indicated that the established textural value standards and functions could be used to guide product development and quality evaluation of sausages.

Key words: texture, sensory evaluation, identification, sausage

CLC Number: