SENSORY AND MECHANICAL ASSESSMENT OF THE QUALITY OF FRANKFURTERS

被引：7

作者：

BEILKEN, SL ^{[1
]}

EADIE, LM ^{[1
]}

JONES, PN ^{[1
]}

HARRIS, PV ^{[1
]}

机构：

[1] CSIRO,CUNNINGHAM LAB,BIOMET UNIT,ST LUCIA,QLD 4067,AUSTRALIA

来源：

JOURNAL OF TEXTURE STUDIES | 1990年 / 21卷 / 04期

关键词：

D O I：

10.1111/j.1745-4603.1990.tb00490.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A sensory profile was established for quantifying the texture and flavor of frankfurter-type sausages. The technique of Free Choice Profiling was used to enable panelists to set up and test their individual sensory profiles using their own list of descriptors or attributes. These profiles were then converted to a consensus or Fixed Choice profile by group discussion and rationalisation. Consensus profile sensory results were compared with results obtained using various compression and punch tests on samples at both room temperature (22-degrees-C) and 50-degrees-C. Compression tests related best to the sensory data and increasing the sample temperature to 50-degrees-C significantly (P < 0.001) improved the objective-sensory relationships.

引用

页码：395 / 409

页数：15

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