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Screening of Key Indicators to Evaluate the Eating Quality of Emulsified Mutton Sausage

WANG Lin-chen,WANG Zhen-yu,XIA An-qi,CHEN Li,ZHANG De-quan*   

  1. Key Laboratory of Agro-product Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology,
    Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: ZHANG De-quan

Abstract:

Sensory evaluation was carried out on 13 kinds of emulsified mutton sausage, according to the Chinese national
standard (GB/T 16861—1997 Sensory Evaluation) and the results obtained were analyzed by M value method, principal
component analysis and correlation analysis to identify critical indicators to evaluate the eating quality of emulsified mutton
sausage. Appearance, texture, flavor and color were selected as critical quality traits of emulsified mutton sausage. The criteria for
appearance evaluation were surface uniformity and color and cross-sectional compactness and smoothness, the texture properties
were chewiness, springiness, firmness, gumminess and juiciness, flavor evaluation was based on mutton odor and aftertaste, and
the criterion for color evaluation was light pink. Correlation analysis showed that surface uniformity was significantly correlated
with surface color, cross-sectional compactness and smoothness (r = 0.785, 0.791 and 0.828, respectively), chewiness exhibited
a significant correlation with springiness, firmness and gumminess (r = 0.911, 0.764 and 0.927, respectively), and there was a
significant correlation between mutton odor and aftertaste (r = 0.891). It was concluded that the eating quality of emulsified mutton
sausage could be evaluated by surface uniformity, chewiness, springiness, juiciness, mutton odor and light pink.

Key words: emulsified mutton sausage, eating quality, evaluation indicators, screening

CLC Number: