Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives
Keywords:colour, sensory evaluation, saltiness, monosodium glutamate
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.
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