Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. / Jakobsen, Louise Margrethe Arildsen; Vuholm, Stine; Aaslyng, Margit Dall; Kristensen, Mette Bredal; Sørensen, Karina Vejrum; Raben, Anne; Kehlet, Ursula Nana.

In: Food Science & Nutrition, Vol. 2, No. 5, 2014, p. 534-546.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Jakobsen, LMA, Vuholm, S, Aaslyng, MD, Kristensen, MB, Sørensen, KV, Raben, A & Kehlet, UN 2014, 'Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran', Food Science & Nutrition, vol. 2, no. 5, pp. 534-546. https://doi.org/10.1002/fsn3.126

APA

Jakobsen, L. M. A., Vuholm, S., Aaslyng, M. D., Kristensen, M. B., Sørensen, K. V., Raben, A., & Kehlet, U. N. (2014). Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. Food Science & Nutrition, 2(5), 534-546. https://doi.org/10.1002/fsn3.126

Vancouver

Jakobsen LMA, Vuholm S, Aaslyng MD, Kristensen MB, Sørensen KV, Raben A et al. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. Food Science & Nutrition. 2014;2(5):534-546. https://doi.org/10.1002/fsn3.126

Author

Jakobsen, Louise Margrethe Arildsen ; Vuholm, Stine ; Aaslyng, Margit Dall ; Kristensen, Mette Bredal ; Sørensen, Karina Vejrum ; Raben, Anne ; Kehlet, Ursula Nana. / Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. In: Food Science & Nutrition. 2014 ; Vol. 2, No. 5. pp. 534-546.

Bibtex

@article{bb3703a2be74481f9106a313ce1b9d62,
title = "Sensory characteristics and consumer liking of sausages with 10{\%} fat and added rye or wheat bran",
abstract = "Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10{\%} (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20{\%} (20{\%}S) and 10{\%} (10{\%}S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10{\%}S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.",
author = "Jakobsen, {Louise Margrethe Arildsen} and Stine Vuholm and Aaslyng, {Margit Dall} and Kristensen, {Mette Bredal} and S{\o}rensen, {Karina Vejrum} and Anne Raben and Kehlet, {Ursula Nana}",
note = "CURIS 2014 NEXS 381",
year = "2014",
doi = "10.1002/fsn3.126",
language = "English",
volume = "2",
pages = "534--546",
journal = "Food Science & Nutrition",
issn = "2048-7177",
publisher = "JohnWiley & Sons Ltd",
number = "5",

}

RIS

TY - JOUR

T1 - Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

AU - Jakobsen, Louise Margrethe Arildsen

AU - Vuholm, Stine

AU - Aaslyng, Margit Dall

AU - Kristensen, Mette Bredal

AU - Sørensen, Karina Vejrum

AU - Raben, Anne

AU - Kehlet, Ursula Nana

N1 - CURIS 2014 NEXS 381

PY - 2014

Y1 - 2014

N2 - Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

AB - Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

U2 - 10.1002/fsn3.126

DO - 10.1002/fsn3.126

M3 - Journal article

C2 - 25473511

VL - 2

SP - 534

EP - 546

JO - Food Science & Nutrition

JF - Food Science & Nutrition

SN - 2048-7177

IS - 5

ER -

ID: 130296899