Sensory evaluation of sausage treated with and without grape extract

Autor:	Renata Herrera Barros Fuchs, Gisele Teixeira de Souza Sora, Sheila Luciana Scher, Cássia Inez Lourenzi Franco Rosa, Laura Paulino Mardigan
Rok vydání:	2010
Předmět:	Odor business.industry Grape extract Food products Significant difference Medicine Dark color Sensory system General Medicine Food science business Flavor
Zdroj:	Revista Brasileira de Pesquisa em Alimentos. 1:47
ISSN:	2236-6563 2179-3174
DOI:	10.14685/rebrapa.v1i1.10
Popis:	The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference between flavor and odor attributes which presented an overall score of 7.72, approaching the category of “liked very much”. Nevertheless, a significant difference was observed for appearance (sensory scores of 4.7 and 7.8) and general impression (6.16 and 7.56) of the samples with and without grape extract. These results showed that the dark color produced in the sausages after the grape extract treatment reduced the acceptance. As appearance is one of the most important attributes in food products, a major influence was caused by this attribute on the sausage general acceptance.DOI:http://dx.doi.org/10.14685/rebrapa.v1i1.10
Databáze:	OpenAIRE
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