초록 열기/닫기 버튼
The purpose of this study was to investigate the sensory properties using QDA (quantitative descriptive analysis) and consumer acceptance of sausage with added glasswort (Salicornia herbacea L.) powder. Sausage samples were prepared by adding glasswort powder 0% of salt (CON), 5% of salt (S1), 10% of salt (S2), 20% of salt (S3) and 40% of salt (S4). QDA and acceptance test for samples were performed by 12 trained panels and 44 consumer panels, respectively. Collected data was statistically analyzed by PCA (principal component analysis), and PLSR (partial least squares regression). QDA showed that darkness, dry grass odor, salty flavor, bitter flavor, astringency flavor, acridity flavor, dry chewiness, hardness, roughness, aftertaste were increased significantly while homogeneity of surface, pork odor, garlic odor, pepper odor, savory flavor, oily flavor, moist, springiness, softness, brittleness were decreased significantly with added glasswort powder. The results of PCA showed that PC1 was 90.99% and PC2 was 5.12% respectively. PLSR results showed that CON, S1, S2 were close to appearance, flavor, taste, texture and overall acceptance, but S4, S3 were positioned far from all acceptances. Also several theoretical and practical implications and limitations were discussed.
