Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives
Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This t...
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doaj-39f547bd770b494db5d17b135a4595972020-11-25T03:59:52ZengHACCP ConsultingPotravinarstvo 1337-09602019-05-0113139039510.5219/1117825Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additivesMiroslav Jůzl0Markéta Piechowiczová1https://orcid.org/0000-0003-1196-043XKamila Řehůřková2Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic, Tel.:+420545133264Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic, Tel.: +420545133572Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic, Tel.: +420545133572Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 - 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p Ë‚0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p Ë‚0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p Ë‚0.05) by both the groups (YC and OC) than PG2.0 samples.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1117coloursensory evaluationsaltinessmonosodium glutamate |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Miroslav Jůzl Markéta Piechowiczová Kamila Řehůřková |
spellingShingle |
Miroslav Jůzl Markéta Piechowiczová Kamila Řehůřková Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives Potravinarstvo colour sensory evaluation saltiness monosodium glutamate |
author_facet |
Miroslav Jůzl Markéta Piechowiczová Kamila Řehůřková |
author_sort |
Miroslav Jůzl |
title |
Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives |
title_short |
Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives |
title_full |
Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives |
title_fullStr |
Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives |
title_full_unstemmed |
Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives |
title_sort |
comparison of quality parameters of the cooked salami „gothajský“ in dependence on used salt content and additives |
publisher |
HACCP Consulting |
series |
Potravinarstvo |
issn |
1337-0960 |
publishDate |
2019-05-01 |
description |
Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 - 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p Ë‚0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p Ë‚0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p Ë‚0.05) by both the groups (YC and OC) than PG2.0 samples. |
topic |
colour sensory evaluation saltiness monosodium glutamate |
url |
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1117 |
work_keys_str_mv |
AT miroslavjuzl comparisonofqualityparametersofthecookedsalamigothajskyindependenceonusedsaltcontentandadditives AT marketapiechowiczova comparisonofqualityparametersofthecookedsalamigothajskyindependenceonusedsaltcontentandadditives AT kamilarehurkova comparisonofqualityparametersofthecookedsalamigothajskyindependenceonusedsaltcontentandadditives |
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