@article{(Open Science Index):https://publications.waset.org/pdf/12043, title = {Sensory Evaluation of Cooked Sausages with Legumes Additive}, author = {Ilze Gramatina and Jelena Zagorska and Evita Straumite and Svetlana Sarvi}, country = {}, institution = {}, abstract = {In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation was carried out using the nine point hedonic scale and line scale. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be successfully used for cooked sausages production.}, journal = {International Journal of Nutrition and Food Engineering}, volume = {6}, number = {10}, year = {2012}, pages = {915 - 920}, ee = {https://publications.waset.org/pdf/12043}, url = {https://publications.waset.org/vol/70}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 70, 2012}, }