ANALISE SENSORIAL DE LINGUIÇA FRESCAL COM DIFERENTES TEORES DE GORDURA

The objective of this work is drawing up and sensory evaluation from fresh of beef sausage, containing added different concentrations of swine fat, for verification their influence on organoleptic attributes. The samples of fresh sausage were drawn up with different concentrations of porcine fat, being named as sample 099, 015 and 030 with 0%, 15% and 30% swine fat added respectively. Being that all the treatments were ingredient patterns 360g of beef and 15g of global condiment for sausage. 50 untrained tasters to judge the degree of like or disliking the product was used. The samples were coded with three-digit random and presented to the tasters to evaluate how much like or dislikes through hedonic scale of nine points. The results of sensory analysis shows that the attributes appearance, aroma, texture, flavor and overall impression in all treatments have obtained higher scores than seven indicating good acceptance by the evaluators. We also observed that there was no significant difference at 5% Tukey test between treatments, this fact shows that the addition of fat into sausage frescal within the acceptable levels by the current legislation it does not affect in a significant way the sensory aspects of the final product .