The effect of sample temperature on sensory quality of caseless sausages - cevap

Čaba Siladji; Vesna Djordjević; Volker Heinz; Nino Terjung; Franziska Witte; Igor Tomašević

doi:10.18485/meattech.2023.64.2.71

Čaba Siladji Institute of meat hygiene and technology
Vesna Djordjević Institute of meat hygiene and technology
Volker Heinz DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
Nino Terjung DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
Franziska Witte DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
Igor Tomašević DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany

DOI: https://doi.org/10.18485/meattech.2023.64.2.71

Keywords: sensory analysis, pork meat, beef meat, algae

Abstract

This study analyzes the impact of the addition of three different types of algae (White Chlorella vulgaris, Himanthalia elongate (sea spaghetti), and Undaria pinnatifida (wakame)) at two concentrations (1.5% and 3%) on the sensory characteristics of caseless sausages (cevap) served at two different temperatures. The aim of this study was to compare the color, smell, taste, texture, juiciness, and overall acceptability of the reheated samples with those served at room temperature. The results show that cevap with wakame had the lowest scores, while white Chlorella had no significant effect on the sensory parameters compared to the control sample. The overall acceptability of the three cevap types was significantly higher when they were served warm than when served cold, while the color, taste, texture, and juiciness parameters were different for one of the tested samples, proving that cevap needs to be served warm.