Comparison of quality parameters of the cooked salami "Gothajský" in dependence on used salt content and additives

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915669" target="_blank" >RIV/62156489:43210/19:43915669 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.5219/1117" target="_blank" >https://doi.org/10.5219/1117</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1117" target="_blank" >10.5219/1117</a>

Result language

angličtina

Original language name

Comparison of quality parameters of the cooked salami "Gothajský" in dependence on used salt content and additives

Original language description

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 &lt;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 &lt;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 &lt;0.05) by both the groups (YC and OC) than PG2.0 samples.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

390-395

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85081655759