Qualimetric evaluation of organoleptic parameters of cooked sausages
The quality of products is a key problem for all branches of the food industry now. The domestic economic situation predetermines the use of food additives both separately and as part of functional compositions. These components differ in properties and in different ways affect the quality of finished products. Organoleptic analysis in conjunction with the qualimetric assessment allows you to quickly and easily assess the quality of raw materials, semi-finished products and culinary products, identify violations of the formulation, production technology, which in turn makes it possible to quickly take action to eliminate the identified shortcomings. The subject of the study are samples of boiled sausages in which the replacement of meat raw material with a corresponding amount of hydrated protein-containing composition (20, 30 and 40%) was performed. It consists of plant and animal origin protein preparations, xanthan and guar gum and carboxymethyl cellulose. Having performed an organoleptic analysis for a number of indicators, it is possible to state the advantages of the investigated formulations No. 1 and No. 2 over the control sample. The introduction of the hydrated composition due to the high moisture content improves the consistency and increases the juiciness, which ensures a pleasant taste of the product. In formulation No. 3, the overall score is lower compared to the control and test samples, because the replacement of meat raw material with a significant amount of hydrated food composition leads to the formation of loose consistency, impairs the quality parameters. The use of 30% of the hydrated protein-containing composition in the formulation No. 2 indicates an effective replacement of meat raw materials with a simultaneous reduction in the cost of a finished product, which in our time is no less actuality.
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