CORRELATION OF SAUSAGES TEXTURE PARAMETERS MEASURED BY SENSORY AND INSTRUMENTAL METHODS

Texture is a fundamental attribute of the quality of the food products. In the last thirty years it has been noted a great interest in the development of sensorial and instrumental methods aiming to determine objective measures of texture. The study of correlation of texture parameters measured by sensorial and instrumental methods was particularly stressed overall to utilize the instrumental analysis to define the consumer acceptability. In this study, significant correlations were found for fracturability and hardness, and between modulus of deformability and sensorial elasticity of different kind of sausages. The importance of having the instrumental test conditions as similar as possible to the sensorial ones to obtain better correlations was particularly emphasized.