Comparison of textural atributes of selected meat sausages using instrumental analysis
Keywords:Sausage, Texture, HDP/WBV set
The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe, to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions (48 hrs., 30 °C temp., and 60 % R.H.) before and after cooking. For statistical evaluation of results, paired T test was used, statistically significant differences were taken at p<0.05.
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