The sensory quality of selected cooked sausages from the market

Totally eight samples of selected cooked sausages (A, B, C, D, E, F, G and H) selected at random from the retail network in the Czech Republic were evaluated in this study. Evaluation was performed in a sensory laboratory by 64 students from the University of Veterinary and Pharmaceutical Sciences in Brno using unstructured graphic scales 100mm long. The cut appearance, colour, matrix, aroma, consistency, texture, saltiness, taste and overall impression were evaluated. Differences were observed between samples in all parameters studied (P < 0.001). Overall, samples F and H received the worst evaluation (P < 0.001). No difference was seen between the other samples. Significant differences between samples were also recorded during the instrumental measurement of colour and texture (P < 0.001). This study revealed that there are significant differences in sensory quality among selected cooked sausages on the retail network.