Sensory evaluation of sausage treated with and without grape extract

Abstract

Resumo: Palavras-Chave:O presente trabalho teve por objetivo avaliar sensorialmente as salsichas com e sem tratamento com extrato de uva. Foi realizado teste de aceitação com escala hedônica estruturada de 9 pontos, para os atributos de sabor, aparência, aroma e impressão global. A avaliação sensorial da salsicha em relação a sabor e aroma não obteve diferença significativa para os dois atributos, com valor igual a 7,72 aproximando-se da categoria gostei muito. Em relação à aparência e impressão global observou-se diferença significativa com e sem tratamento com extrato de uva, 7,8; 4,7e 7,56; 6,16. Esses resultados de aceitação nos permitem admitir que a coloração escura conferida pelo banho com extrato de uva tornou a salsicha menos aceita. Como a aparência é um dos atributos mais importantes na aceitação global influencia também sua aceitabilidade. Sensory evaluation of sausage treated with and without grape extract. 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.Sausage. Grape extract.Acceptance test. Meat product.