Sensory Evaluation of Partially Hydrolyzed Egg White Added Mutton/Pork Sausage

Abstract

Mutton is utilized considerably as an ingredient of meat products in Japan. However due to the characteristic unfavorable odor such products have failed to have high acceptability. Mutton/pork sausages were manufactured mixing partially hydrolyzed egg white. From the sensory evaluations by means of KRAMER'S ranking method and triangle sensory difference test, it was proved that partially hydrolyzed egg white was effective to improve the quality of mutton/pork sausages.