Sensory evaluation of red sausage

Sensory evaluation of red sausage

The flavor of sausage is a quality indicator that manufacturers and consumers are mainly concerned about. How to quickly and objectively evaluate the flavor of sausage is of great significance to both manufacturers and consumers. Madruga pointed out that the formation of meat flavor is the result of the interaction of different precursor substances during the heating process. Xie Jianchun et al. believe that the most important mechanisms for the formation of volatile flavor compounds are lipid degradation and Maillard reaction.

In the detection of volatile flavor compounds in meat products, sensory evaluation is an important method for producing ideal flavor foods, but the evaluation results are subjective and have poor repeatability. At present, the application of electronic noses in the food industry is becoming increasingly widespread. Xie Anguo et al. studied that combining gas sensor arrays with multivariate analysis can quickly and non destructively analyze food flavors. Tian Xiaojing et al. believe that electronic noses can effectively distinguish different meat products. Jiang Qiang et al. used an electronic nose and gas chromatography-mass spectrometry (GC-MS) to detect volatile substances in meatballs with different fat to lean ratios. Combined with sensory evaluation, they predicted the aroma of meatballs, indicating that electronic noses can be used for sensory evaluation.

The texture analyzer has the characteristics of high functionality, high detection accuracy, and stable performance, and is a powerful analytical tool for studying food properties in universities, research institutes, food enterprises, quality inspection institutions, laboratories, and other departments. It can be applied to the physical property analysis of meat products, grain and oil foods, pasta, cereals, candy, fruits and vegetables, gel, jam and other foods. The texture analyzer can accurately detect the position and weight changes of food samples over time, thereby providing the physical properties of the samples. The data of force is stored in a table and displayed as a curve. The software used in the instrument is intuitive and simple, allowing for extensive analysis of the results. This easy-to-use texture analyzer can be used for the analysis of many different products and materials, ensuring a simple and effective method for evaluating physical properties. Quickly and simply evaluate the physical characteristics of the product, with software that is easy to understand and use. The instrument can be operated and used directly after installation, and the data is stored directly in a database file for future use. It can be transferred to an electronic data sheet for comparison and analysis. The instrument is sturdy and durable, suitable for use in laboratories and production lines. The software upgrade is done using flash mode

An electronic nose is an electronic system that uses the response pattern of a gas sensor array to identify odors. It can continuously and real-time monitor the odor status of specific locations for several hours, days, or even months. The electronic nose mainly consists of three functional components: an odor sampling operator, a gas sensor array, and a signal processing system. The main mechanism of electronic nose odor recognition is that each sensor in the array has different sensitivities to the measured gas. For example, the first gas can produce a high response on one sensor, while it has a low response on other sensors. Similarly, the sensor that produces a high response on the second gas is not sensitive to the first gas. Ultimately, the response patterns of the entire sensor array to different gases are different, and it is this difference that enables the system to recognize odors based on the response patterns of the sensors. The core component of an electronic nose is a gas sensor. Gas sensors can be classified into many types based on their principles, such as metal oxide type, electrochemical type, conductive polymer type, mass type, photoionization type, etc. The widely used type is metal oxide. The applications of electronic nose include environmental monitoring, product quality detection (such as food, tobacco, fermented products, essence and spices), medical diagnosis, explosives detection, etc.

Electronic tongue simulates the human tongue to analyze, identify, and judge the test sample. It processes the obtained data using multivariate statistical methods to quickly reflect the overall quality information of the sample, achieving recognition and classification of the sample. It is a detection technique that utilizes a multi-sensor array as a basis to perceive the overall characteristic response signal of a sample, simulate recognition, and perform quantitative and qualitative analysis on the sample. It mainly consists of three parts: a taste sensor array, a signal acquisition system, and a pattern recognition system. Electronic tongue is a detection technology that utilizes low selectivity, non-specific, and interaction sensitive multi-sensor arrays to sense the overall characteristic response signal of unknown liquid samples, and applies chemometric methods for pattern recognition and qualitative and quantitative analysis of samples. The electronic tongue mainly consists of three parts: a taste sensor array, a signal acquisition system, and a pattern recognition system; The taste sensor array simulates the tongue in a biological system, sensing different "flavors" of the tested solution. It mainly consists of three parts: the taste sensor array, the signal acquisition system, and the pattern recognition system. The signal acquisition system simulates the collection of the neural sensory system, and the excited signal is transmitted to the computer pattern recognition system. The pattern recognition system plays the role of the brain in the biological system to extract features from the signal, establish a pattern recognition model, and distinguish and identify different tested solutions. Therefore, the electronic tongue is also known as the intelligent taste biomimetic system, which is a new type of analytical and detection instrument.