Quality of fresh sausages made from Cachena meat – texture and sensory analysis

Abstract

Cachena is a cattle breed part of the Portuguese genetic heritage. Animals are small and the meat is known by its excellent organoleptic characteristics. However, there is a need to valorize the meat coming from less noble cuts with lower commercial value. This will allow the producer to add value to his product and prevent the sale of meat for fresh consumption that is tough and fibrous, leading to the reduction of food waste along the food chain. The fresh sausages are a new product developed with Cachena meat. The aim of this work is to evaluate the quality (texture and sensory characteristics) of fresh beef sausage over 14 days of storage. Three independent batches were prepared, and analyses were performed at 0, 5, 10 and 14 days of storage. Samples were stored under vacuum at 2 ± 2°C. Instrumental texture (Texture Profile Analysis-TPA) and sensory analysis by a trained sensory panel were performed. Data were statistically analyzed using ANOVA and Tukey's HSD test (P<0.05). There is a significant increase in hardness (6.5N±1.4 to 10.7N±2.1) and gumminess (4.7N±1.1 to 7.4N±1.6) over the storage period. Regarding the sensory evaluation, the panel of tasters identifies significant differences along the storage period for the parameters taste intensity (around 73.6 to 62.7) and global appreciation (around 72.5 to 60.6). On day 14, negative tastes and smells are identified. According to the results obtained, fresh sausages can be consumed within a maximum storage period of 5 days. After the 10th day of storage, there is a significant increase in hardness, as well as a decrease in the quality evaluation of the product by the sensory panel.