Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Abstract

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

Keywords: Bran; consumer liking; dietary fiber; sausage; sensory characteristics.

Figure 1

Principal component analysis (PCA) of the data from the sensory profiling using a trained sensory panel (n = 9). (A) PCA scores presenting the five sausages: wheat bran sausage (WBS), rye bran sausage (RBS), wheat flour sausage (WFS), sausage with 20% w/w fat content (20%S), and sausage with 10% w/w fat content (10%S). (B) PCA loadings of the evaluated sensory attributes. Letters in parentheses indicate the attribute category: consistency in hand (H), odor from the interior surface (O), appearance of the exterior surface (E), appearance of the interior surface (I), taste (T), flavor (F), and consistency in the mouth (M).

Figure 2

Partial least squares regression (PLSR) of the data from the sensory profiling and nutritional content. (A) PLS scores presenting the five different sausages: wheat bran sausage (WBS), rye bran sausage (RBS), wheat flour sausage (WFS), sausage with 20% w/w fat content (20%S), and sausage with 10% w/w fat content (10%S). (B) PLS X- and Y-loadings. Nutritional data are included as X-loadings and are standardized. Letters in parentheses indicate the attribute category: consistency in hand (H), odor from the interior surface (O), appearance of the exterior surface (E), appearance of the interior surface (I), taste (T), flavor (F), and consistency in the mouth (M).

Figure 3

Liking of wheat bran sausage (WBS), rye bran sausage (RBS), and sausage with 10% w/w fat content (10%S) evaluated by children in central location test (n = 49). Liking was evaluated on a 5-point smiley scale.

Figure 4

Liking of wheat bran sausage (WBS), rye bran sausage (RBS), and sausage with 10% w/w fat content (10%S) evaluated by parents in home use test (n = 24). Liking was evaluated on a 7-point categorical scale.

Figure 5

Principal components analysis (PCA) of holistic data from the consumer evaluation including parents (n = 24). (A) PCA scores presenting the three sausages: wheat bran sausage (WBS), rye bran sausage (RBS), and sausage with 10% w/w fat content (10%S). Each observation represents an individual consumer. (B) PCA loadings of the 11 holistic words.