Sensory analysis of organic produced fermented salamis
The aim of my work was sensory analysis of organically produced fermented salamis and their comparison with conventionally produced salami. The products used in the analysis were: Bio Uherský salám with sea salt, Bio Uherský salám with kitchen salt and conventionally produced Uherský salám. The following parameters were analyzed: slice appearance, texture, aroma and taste. The sensory analysis was carried out by 93 students, as part of practical exercises of a sensory analysis course. Samples were compared and significant differences (P < 0,01) were found in texture, slice appearance and colour. Both salamis of organic origin were firmer, slice appearance was worse and they had untypical colour. Bio Uherský salám with sea salt and Bio Uherský salám with kitchen salt were more distinctive in taste and aroma (P < 0,01). During the analysis no factors were found which can negatively influence the general sensory quality of products. The best product was found to be conventionally produced uherský salám, but significant differences (P < 0,01) were found only between conventionally produced Uherský salám and Bio Uherský salám with kitchen salt.