Research on the Sensorial Quality and Economic Efficiency in Obtaining of a certain Raw Meat Product - Mici Paste

Abstract

Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (mici paste) in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grinding variant (1) and coarse grinding variant (3) - chopping at the volf through the sieve of 3-4 mm; 2 and 4 variants, with animal raw materials (meat + bacon) + vegetable protein supplements (textured soy protein) + binder (protein + fiber) + additive mix - fine grinding variant (2) and coarse grinding variant (4) - chopping at the volf through the sieve of 3 - 4 mm.

In this respect organoleptic analyzes were performed on appearance (exterior and section), color, smell, texture and taste of the finished product (after roasting), the results highlighting that, in terms of organoleptic, sample 1 obtained the highest score (on a scale of 1-poor to 5-very good quality) (average 21.83), followed by sample 3 (average 19.22), the very small difference in the case of sample 2 (average 19.19) and finally, sample 4 (average 18.75).

It was noted that sample 1 obtained the highest score (average) of all analyzed organoleptic indicators: appearance (4.33), color (4.39), smell (4.67), texture (4.33) and taste (4.11) being favorite by all volunteer subjects who participated at the analysis. The same thing was found in sensory analysis of mici paste in fresh/chilled condition: 65% of subjects preferred variant 1 followed by variant 3 (19.2%), variant 2 (11.5%) and finally, variant 4 (3.8%).

In terms of economic the highest efficiency was found in 2 (specific consumption 0.73) and 4 (specific consumption 0.77) variants compared to 1 (specific consumption 0.80) and 3 (specific consumption 0.82) variants, which translates into a reduction in the cost of products manufactured in the variants 2 and 4 (with protein supplements and additive mix) by about 25-20% (with importance for the manufacturer). Also, thermal processing (roasting) revealed the highest weight loss (drying) in 3 (18.75%) and 1 (12.50%) variants compared to 4 (12.33%) and 2 (10%) variants in which case the vegetable protein supplements contributed to increased water retention capacity, and the processing way of the raw materials - their mechanical grinding (in this case) was another important factor that influenced the level of these technological losses that have a negative impact on the consumer. In conclusion, the 2 and 4 variants reveals higher functional, technical and economic advantages compared with 1 and 3 variants and also the customer satisfaction. Therefore, in order to obtain qualitative and economic performance, in product processing must take into account both technical and functional considerations, nutrition and the economic ones.