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

Near infrared reflectance (NIR) and transmittance (NIT) spectroscopy w ere studied as potential methods for determination of sensory quality of sausages. Sausage formulations (57) with varying fat (6.3-30.1%), c arbohydrate (2.6-9.7%) and NaCl (1.4-2.2%) were produced. Sausages wer e evaluated by a trained sensory panel using three color, four odor, s ix flavor, and five texture attributes. Sensory panel performance was evaluated to ensure accuracy and reliability. NIR and NIT analyses wer e performed both on batter and end-products. The main variation among sausages was described by differences in color attributes, odors and f lavors of meat and smoke, juiciness and greasiness. NIT analysis of sa usages gave the best description of sensory variations. However, both NIR and NIT spectra of batter described the main color and texture var iations among sausages with a relative prediction (RAP) of 0.87 to 0.9 3 for color attributes and 0.83 to 0.91 for juiciness and greasiness. These rapid methods should be useful during production and for end-pro duct control to help ensure consistent quality.