Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
- 1 July 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (4), 822-828
- https://doi.org/10.1111/j.1365-2621.1992.tb14303.x
Abstract
The effects of dairy ingredients (1, 3, 5%)–ordinary and high‐viscosity sodium caseinate, skim‐milk powder, whey protein or demineralized whey powder–on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82°C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, respectively.Keywords
This publication has 9 references indexed in Scilit:
- Optimization of the Sensory Properties of Frozen Peas by Principal Components Analysis and Multiple RegressionCanadian Institute of Food Science and Technology Journal, 1988
- Variations in the tensile adhesive strength of meat-myosin junctions due to test configurationsMeat Science, 1987
- Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type SausageJournal of Food Science, 1987
- The Use of Milk Powder in Food ProductsPublished by Springer Science and Business Media LLC ,1987
- SENSORY EVALUATION OF IRRADIATED BEEF AND BACONJournal of Sensory Studies, 1986
- Relationships Between Sensory Attributes and Objective Measurements of Postharvest Quality of TomatoesJournal of Food Science, 1985
- CORRELATION OF MECHANICAL PROPERTIES, COMPOSITION AND PERCEIVED TEXTURE OF BEEFBURGERSJournal of Texture Studies, 1985
- Interdependency and Underlying Dimensions of Sensory Flavor Characteristics of Selected FoodsJournal of Food Science, 1985
- INTERDEPENDENCY AND UNDERLYING DIMENSIONS OF SENSORY TEXTURAL CHARACTERISTICS OF SELECTED FOODSJournal of Texture Studies, 1985