Dairy Ingredients effects on sausage sensory properties studied by principal component analysis

Baardseth, Pernille; Næs, Tormod; Mielnik, J.; Skrede, Grete; Holland, Simon J.; Eide, O.

doi:10.1111/j.1365-2621.1992.tb14303.x

Cited by 32 publications

(17 citation statements)

References 12 publications

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“…2) shows that this information was related to the total milk protein concentration. The samples with 1.5% milk protein were most similar to controls, whereas samples with 5.0% milk protein were most different confirming results by Baardseth et al (1992). The variation among samples at the first PC was mainly described by the three color attributes; meat and off-flavor and the four texture attributes elasticity, firmness, stickiness and greasiness.…”

Section: Main Variation Among Samplessupporting

confidence: 85%

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Ellekjær¹,

Næs²,

Baardseth³

1996

Journal of Food Science

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Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex-centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss.

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Section: Main Variation Among Samplessupporting

confidence: 85%

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Ellekjær¹,

Næs²,

Baardseth³

1996

Journal of Food Science

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“…Sometimes experimental designs are used for the samples and in such studies (Baardseth et al, 1992), the product effect can be split in several components corresponding to the experimental factors in the design (Box, Hunder, & Hunter, 1978). How to handle this extension within the framework of the methodologies presented here will be discussed below.…”

Section: Theorymentioning

confidence: 99%

Interpreting sensory data by combining principal component analysis and analysis of variance

Luciano¹,

Næs

2009

Food Quality and Preference

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“…Several studies have been conducted on enabling the use of proteins from whey in the preparation of different meat products, evaluating the effects of its addition on sensory and technological quality of the product (BAARDSETH et al, 1992;EL-MAGOLI et al, 1996;ELLEKJAER et al, 1996;LYONS et al, 1999;BARBUT, 2006), but most research has utilized whey protein concentrates and isolates. Use of fluid whey into comminuted meat products is not widely available.…”

Section: Introductionmentioning

confidence: 99%

Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

et al. 2012

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The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P > 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.Index terms: Color, texture, weight loss, byproduct. RESUMOAs propriedades tecnológicas e sensoriais de apresuntados elaborados com soro de leite em substituição à água de formulação (0, 25, 50, 75 ou 100%) foram avaliadas. Não foram observadas diferenças significativas (P > 0,05) nos testes de perda de peso (cozimento, refrigeração, reaquecimento e ciclo de congelamento) e na textura objetiva (teste TPA). No entanto, para a cor objetiva (CIELAB), as amostras se apresentaram (P < 0,05) menos avermelhadas (redução no valor a*) e mais acinzentadas e amareladas (menor valor C * e maior h) com maiores adições de soro de leite. Foi observada (P < 0,05) uma menor preferência de sabor entre as amostras com 25 e 50% de substituição da água de formulação por de soro de leite. Além disso, a cor percebida foi diferente (P < 0,05) nos produtos formulados com mais de 25% de soro de leite, embora a impressão global não tenha sido (P > 0,05) afetada. Esses resultados sugerem que até 38% de soro de leite natural e fresco pode ser adicionado a uma formulação de apresuntado com resultados similares aos produtos curados com uma formulação convencional.Termos para indexação: Cor, textura, perda de peso, subproduto.

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Dairy Ingredients effects on sausage sensory properties studied by principal component analysis

Cited by 32 publications

References 12 publications

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Interpreting sensory data by combining principal component analysis and analysis of variance

Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

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