Physicochemical characteristics, texture, color and sensory attributes of commercial chicken sausages

Abstract

Chicken sausages are consumed massively because they are a good alternative to beef and pork products. In the market, there are presentations with heterogeneous characteristics, which identify the quality of each brand. The purpose was to determine the proximate composition, pH, traits of texture, color, and the generation of sensorial descriptors of 5 commercial brands of chicken sausages hot dogs type. The samples were acquired in supermarkets located in Huanuco and Lima, Peru. The sausages were characterized in terms of proximate composition, pH, color through the CIELAB scale and the texture profile (TPA), while for sensory descriptors generation the free listing technique based on 96 consumers was used. The sausages presented significant differences (p<0,05) with regards to the proximate composition, texture, and colorimetric attributes due to the variety of the ingredients in their formulation and their technological processing traits. 19 descriptors were selected according to the number mentioned, with the majority associated to texture and taste and the minority to appearance and smell. These attributes are associated to cultural patterns and the verbal capacity of the sensory traits. The properties determined in this study contributed to the development of alternative products, because collected the traits that the consumers wanted at the time of making decisions during purchase.