Liha töötlemine
two principal components accounted for 51% ences in the sum of mono-unsaturated fatty
of the total variation. The first principal axis acids at 12.3 and 11.98 for control and modi-
revealed high negative weights related to per- fied sausages, respectively, and polyunsatu-
centage of meat content, price per kilogram, rated fatty acids at 4.65 and 5.62, respectively.
and the sensory attributes of firmness, meati- The n-6/n-3 ratio was 13.86 and 2.97 for
ness, and particle size. Positive weightings control and modified sausage, respectively.
Sensory Evaluation of Meat Products 463
Assessors rated sausage odor, color inten- higher intensities for odor and taste. Overall
sity, juiciness, fish taste, and overall accept- assessors were able to discriminate between
annaabi.ee 
