초록 열기/닫기 버튼
The aim of this study was to analyze the sensory characteristics and consumer acceptance of adding coconut oil to sausages. We produce to five types of sausage, that is CON (coconut oil 0 g), RC1(refined coconut oil 30 g, 50% pork fat), RC2 (refined coconut oil 60 g, 100% pork fat), EVC1 (extra virgin coconut oil 30 g, 50% pork fat) and EVC2 (extra virgin coconut oil 60 g, 100% pork fat) were investigated for sensory properties. Sensory properties test of coconut oil sausages were consist to QDA(quantitative descriptive analysis) by 9 panelists trained. QDA showed brightness, surface gloss, coconut smell, soap smell and after taste were increased by adding coconut oil significantly, but the pork smell, garlic smell, pepper flavor, roughness, graininess and dry chewiness were decreased significantly. Consumer acceptance carried out by 40 persons, showed that RC1, RC2 were preferred most but EVC1, EVC2 were not. The correlation between sensory characteristics and consumer acceptance was investigated by PCA(principal component analysis) and PLSR(partial least squares regression). PCA showed that first component was 80.78%, second component was 12.06%. PLSR results showed RC1, RC2 were closed to positive properties and consumer acceptance, but that EVC2 was far.
