ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The objective of this study was to evaluate the flavor, juiciness, and general acceptability of pork sausage containing four levels of textured vegetable protein (VP). The different formulas were evaluated, one at a time, under red lights and sensory evaluations of juiciness, flavor, and general acceptability were made on a 5-point hedonic scale (1, like very much to 5, dislike very much). Mean panel scores for flavor indicated the formula containing 10% VP was most liked, followed in order by the control, 20% and 30%. However, the control and 10% treatment were superior to the 20 and 30% treatment. Judgement of juiciness indicated a significant difference between the 10% and 20% treatment, but no significant difference could be detected when comparing either the control or 30% treatment to the 10% and 20% treatments. There was no significant difference among any of the treatments of general acceptability, but the 10% was most liked by the panelists followed by the control, 30% and 20%. Mean panel scores for flavor, juiciness and general acceptability revealed that none of the treatments were disliked. The 10% treatment was the most preferred of the four treatments when flavor, juiciness, and general acceptability were evaluated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00769.x
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