%0 Journal Article
	%A Ilze Gramatina and  Jelena Zagorska and  Evita Straumite and  Svetlana Sarvi
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 70, 2012
	%T Sensory Evaluation of Cooked Sausages with Legumes Additive
	%U https://publications.waset.org/pdf/12043
	%V 70
	%X 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.
	%P 915 - 920