ASSESSMENT OF SENSORY QUALITY OF MEAT SAUSAGES USING NEAR-INFRARED SPECTROSCOPY

Near infrared reflectance (NIR) and transmittance (NIT) spectroscopy were studied as potential methods for determination of sensory quality of sausages. Sausage formulations (57) with varying fat (6.3-30.1%), carbohydrate (2.6-9.7%) and NaCl (1.4-2.2%) were produced. Sausages were evaluated by a trained sensory panel using three color, four odor, six flavor, and five texture attributes. Sensory panel performance was evaluated to ensure accuracy and reliability. NIR and NIT analyses were performed both on batter and end-products. The main variation among sausages was described by differences in color attributes, odors and flavors of meat and smoke, juiciness and greasiness. NIT analysis of sausages gave the best description of sensory variations. However, both NIR and NIT spectra of batter described the main color and texture variations among sausages with a relative prediction (RAP) of 0.87 to 0.93 for color attributes and 0.83 to 0.91 for juiciness and greasiness. These rapid methods should be useful during production and for end-product control to help ensure consistent quality.