Abstract
The texture of 12 kinds of Frankfurt sausages was measured by the texturometer. Hardness, fracturability, shear force, softness and chewiness were selected as variables. The relationship between these variables and the sensory evaluations was checked. For the latter evaluation,9 women were selected as panellist.
Results obtained were as follows:
1. The high corelationship was found between the hardness and the sensory evaluation, also between the shear force and the evaluation.
2. It was found that the preferable sausages were those having the following texture values: namely, for hardness,2-2.5kg; for shear force,1-1.5kg; and for softness and chewiness,3.3-4.0.
