Sensory characteristics of british sausages: Relationships with composition and mechanical properties

Abstract

A B S T R A C T

The relationship between the composition and texture of conventional and low‐fat frankfurters

“…With respect to protein, its concentration affected the perception of particles ( r =0.671) and there was a highly significant correlation between the level of protein and hardness ( r =0.776). Jones et al . (1989) observed similar results in British sausages, a different meat product but with same similarities to frankfurters.…”

Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages

“…A preliminary list of 13 attributes describing texture perception of sausages was obtained from literature. 14,[17][18][19][20][21][22][23][24] To generate the list of attributes used for Temporal Dominance of Sensation (TDS), these 13 attributes were evaluated by n = 43 subjects from the consumer groups using a Check-All-That-Apply evaluation of the sausage. The eight most frequently checked texture attributes (Table 1) were selected to be used in the TDS evaluation.…”

The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage

“…Researchers such as Brennan and Bourne (1994) Jones, Dransfield, and Crosland (1989), and Ripoche, Le Guern, Martin, Taylor, and Vendeuvre (2001) evaluated the influence of parameters such as processing temperature, salt content and composition of meat and fat on the mechanical properties of food. Yang and Froning (1992) prepared sausage with 100% MDPM content and studied the influence of MDPM on mechanical properties.…”