Guzek Dominika, Głąbska Dominika, Brodowska Marta, Godziszewska Jolanta, Górska-Horczyczak Elżbieta, Pogorzelska Ewelina, Wojtasik-Kalinowska Iwona, Wierzbicka Agnieszka
Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland.
Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland.
J Sci Food Agric. 2017 Dec;97(15):5327-5334. doi: 10.1002/jsfa.8421. Epub 2017 Jun 13.
New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels.
No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance.
The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.
为满足消费者健康需求而特制的新型肉类产品应具备降低钠、脂肪和胆固醇含量以及其他促进健康的益处。然而，食品行业面临的最大挑战是无过敏原生产。消费者不愿意为了健康而牺牲肉类产品的感官品质。本研究的目的是分析储存时间对过敏原控制、脂肪减少、盐分减少的猪肉鸵鸟肉香肠的物理特性和消费者接受度的影响。该研究聚焦于按照一项新的专利技术生产的猪肉鸵鸟肉香肠，该技术着重于在工厂内在线消除交叉污染、制备后消除交叉污染以及去除具有高过敏风险的香料。生产过程着重于降低脂肪（约50%）和盐分（约30%）含量。
在储存期间未观察到香肠质地参数的变化；然而，观察到了一些颜色变化。储存14天后，猪肉鸵鸟肉香肠在消费者感官接受度方面没有显著差异；因此，可以说通过仪器评估的颜色差异并未影响消费者接受度。
在猪肉鸵鸟肉香肠中减少脂肪和氯化钠的添加量有助于获得较高的消费者评分，且与咸味接受度无关。© 2017化学工业协会。
