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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

EFFECT OF ANIMAL CASING MODIFICATION ON SENSORY CHARACTERISTICS OF SAUSAGES

Domanova Elena. V. a
,
Shubina Lidiya. Yu. a
Affiliation
a Kharkive enstitute of trade and economy of Kyiv national university of trade and economy
Copyright ©Domanova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The estimation of quality of fried sausages in modified casings with the profound analysis of their sensory characteristics has been carried out using a descriptive method. Modification of animal sausage casings has been done by their immersing and holding in water extracts of herbs: sage, dogrose, yarrow. The descriptive method allows us to describe the product quality and to define the sizes of distinctions between samples of products applying simple and complex scales. For estimation of sensory characteristics of fried sausages in the modified animal casings the nine-point scale profile method has been used.
Keywords
Fried sausages, animal casings, sensory characteristics, extracts of plants, descriptors
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