Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece.
Food Sci Nutr. 2013 Jan;1(1):32-44. doi: 10.1002/fsn3.6. Epub 2013 Jan 8.
The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This has been attributed to the protein gel disruption arising from local phase separations. Hedonic consistency, elasticity, and chewiness showed a very strong positive correlation to one another. Contour plots, based on responses of principal component axes, show that lard is important in increasing the objective sensory intensities of fattiness, chewiness, and elasticity, and for decreasing hardness and consistency. In higher lard proportions, caseinate and starch decrease the red color intensity and the acceptability of chewiness, elasticity, and consistency. Optimization of the component amounts was performed using response trace plots. After redundancy analysis, sensory and instrumental variables were found in very good mutual agreement; hardness was assessed as the most important mechanical variable, followed by chewiness.
已评估两种重要的非肉类成分（淀粉和酪蛋白酸钠）和脂肪含量对法兰克福香肠感官感知的影响，评估针对两种混合量（17%和 27%）。已经确定了客观脂肪度、弹性和耐嚼性之间存在很强的相关性；这些与一致性和硬度呈负相关。这归因于局部相分离引起的蛋白质凝胶破坏。美味的一致性、弹性和耐嚼性彼此之间呈很强的正相关。基于主成分轴响应的等高线图表明，猪油在增加脂肪、耐嚼性和弹性的客观感官强度，以及降低硬度和一致性方面非常重要。在较高的猪油比例下，酪蛋白酸钠和淀粉会降低红色强度和咀嚼性、弹性和一致性的可接受性。使用响应轨迹图进行了成分量的优化。冗余分析后，感官变量和仪器变量非常吻合；硬度被评估为最重要的机械变量，其次是咀嚼性。
