Week 4 Trial 7 - Sensory test & Texture analysis result, Moisture Content, Water Activity

On this week we are doing a sensory test for all the 4 concepts of our sausage... Which is Rendang sausage, Buttermilk Sausage, Japanese curry sausage, and BBQ teriyaki Sausage.



We invited 40 panel lists. Some of the taken from random people, Our Junior BS, BC students, Lecturers also Chefs to try out and give a comment to our products.

During the preparation, we firstly try on rendang sausage. What we did on this rendang sausage is we pan fried, then bake in the oven for 2 minutes with 180 Deg C by using a combi oven then we cut the sausage and coat it with serunding.

The buttermilk we still kept the sausage in the freezer, it doesnt need to defrost the sausage in order to keep it from a good shape and the outer layer still stick to the sausage


Japanese Curry- Coat it with ramen and deep fried once it still frozen and put in oven to make it cook inside the sausage
 

BBQ Teriyaki.. This Sausage though have the easiest to do.. but when it comes to cooking part this the most challenging part..

When we fried, it is very easy to turn burn because of the sauce, the problem of this sausage i think is on the sauce, and how we should apply the sauce into the skin and not cause it burn. so what have we done that day is we bake in Combi oven for 6-8 minutes and keep checking into the BBQ teriyaki.. if there is any sign of burning take out from the oven.

The picture below is how we served during the sensorial test.

 Texture Analysis Test On sausage :

Control Sausage

Test	Hardness Cycle 1 (g)	Adhesive force (g)	Adhesiveness (mJ)	Hardness cycle 2 (g)	Cohesiveness	Gumminess ( g )	Chewiness (mJ )
1	7917.00	8.00	0.20	6082.00	0.33	2617.00	306.00
2	8862.00	5.00	0.20	6984.00	0.36	3215.00	342.70
3	6088.00	8.00	0.20	4840.00	0.38	2324.00	252.80
Average	7622.33	7.00	0.20	5968.67	0.36	2718.67	300.5

                     

Rendang sausage

BBQ Teriyaki

Test	Hardness Cycle 1 (g)	Rigidity at 5.0 mm (g)	Adhesive Force (g)	Adhesiveness (mJ)	Hardness Cycle 2 (g)	Cohesiveness  (mJ)	Gumminess (g)	Chewiness (mJ)
1	3374.00	568.00	0.00	3.30	2620.00	0.41	1378.00	192.90
2	6194.00	1137.00	10.00	0.10	4872.00	0.35	2139.00	228.20
3	9918.00	1625.00	45.00	4.70	8148.00	0.36	3564.00	450.10
Average	6495.33	1110.00	18.33	2.83	5213.33	0.37	2360.00	290.37

Buttermilk

Test	Hardness Cycle 1 (g)	Rigidity at 5.0 mm (g)	Adhesive Force (g)	Adhesiveness (mJ)	Hardness Cycle 2 (g)	Cohesiveness  (mJ)	Gumminess (g)	Chewiness (mJ)
1	4320.00	821.00	3.00	0.90	3497.00	0.39	1689.00	182.80
2	3886.00	1456.00	1.00	0.00	2774.00	0.28	1106.00	123.50
3	6996.00	1124.00	5.00	1.10	4953.00	0.36	2522.00	264.90
Average	5067.33	1133.67	3.00	0.67	3741.00	0.34	5105.67	190.4

Japanese Curry

Test	Hardness Cycle 1 (g)	Rigidity at 5.0 mm (g)	Adhesive Force (g)	Adhesiveness (mJ)	Hardness Cycle 2 (g)	Cohesiveness  (mJ)	Gumminess (g)	Chewiness (mJ)
1	6420.00	1288.0	5.00	0.60	5237.0	0.33	2128.0	234.10
2	4377.00	1044.00	1.00	0.00	3475.00	0.37	1623.00	171.40
3	1861.00	695.00	0.00	-0.10	1446.00	0.36	671.00	73.60
Average	4219.33	1009.00	2.00	0.033	3386.00	0.35	1474.00	479.10

Water Activity on 4 concepts

Test	Control	Rendang	BBQ Teriyaki	Buttermilk	Japanese Curry
1	0.970	0.955	0.943	0.954	0.927
2	0.967	0.956	0.935	0.958	0.928
Average	0.969	0.956	0.939	0.956	0.928

Moisture Content on 4 concepts

Test	Control	Rendang Chicken	BBQ Teriyaki	Buttermilk	Japanese Curry
1	62 %	55.68 %	50.21 %	51.71 %	46.86 %
2	60.8 %	55.26 %	52.33 %	48.28 %	48.06 %
Average	61.4 %	55.7 %	51.27 %	49.995 %	47.46 %