Sensory Quality of Fermented Sausages with Linseed Oil during Storage

Abstract

The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages.

U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT) lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.