The Effect of Different Cooking Techniques on the Sensory Properties of Heat-Treated Hybrid Sausage Analogs: TOPSIS Application
DOI:
https://doi.org/10.24925/turjaf.v13i12.4273-4279.8470Keywords:
Hybrid Sausage Analog, Mushroom Powder, Multi-Criteria Decision Making, Sensory Analysis, TOPSISAbstract
Plant-based and hybrid meat analogues are being developed as alternatives to traditional meat products in response to concerns about sustainability, health, and the environment. The sensory characteristics of these products, such as taste, texture, and aroma, play a crucial role in determining consumer acceptance. This study aimed to evaluate the sensory characteristics of heat-treated hybrid sausage analogs enriched with mushroom powder, using the TOPSIS multi-criteria decision-making method. Sausages were formulated with 5%, 8%, and 10% mushroom powder and cooked using air fryer and grill techniques. Sensory evaluation was conducted based on mouthfeel, texture, appearance, flavour, and aroma. The collected data, along with assigned criterion weights, were analyzed using the TOPSIS method to rank product preferences. According to the results, control samples (AC and GC) ranked highest, while hybrid sausages containing 5% and 8% mushroom powder and grilled (GMPS5 and GMPS8) followed with relative closeness values of 0.7389 and 0.6600, respectively. Sausage analogs with 10% mushroom powder received the lowest preference scores across both cooking methods.
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