INFLUENCE OF BEAR GARLIC ON SENSORY QUALITY OF COOKED MEAT PRODUCTS

Abstract

Bear garlic has a distinct pungent taste associated with the sulphur compound allin. When garlic is crushed or chopped, the enzyme alinase is activated, which produces allicin from allin. Allicin has antimicrobial, antifungal and antiviral properties. Sausages were produced with 0.4%, 0.8%, and 1.2% of kitchen and bear garlic and analyzed twice (day 1 after production and day 14 after production). Chemical analysis (dry matter, fat, protein and salt content), instrumental colour measurement and sensory evaluation of the sausages were conducted. The addition of bear garlic was particularly significant in the sensory evaluation for the pleasantness of the garlic flavour, while sausages with the addition of bear garlic scored higher than those with the addition of sausage with kitchen garlic. Sensory analyses conducted one day after production showed that the evaluators found the sausages with 0.8% and 1.2% addition of kitchen and bear garlic more acceptable in terms of garlic aroma intensity, garlic flavour intensity, garlic flavour pleasantness and overall impression. After 14 days of production, the sausage with 0.8% addition of kitchen's garlic and bear's garlic were the most acceptable to the panelists, particularly for the descriptors of overall appearance, garlic aroma intensity, garlic flavour intensity, garlic flavour palatability and overall impression. Comparing data from day 1 and day 14 after sausage production with 0.4%, 0.8% and 1.2% addition of kitchen garlic and bear garlic, the sausage with kitchen garlic and bear garlic on day 1 was the best evaluated, especially in the descriptors of juiciness, consistency and pleasantness of garlic flavour.