The influence of savory on colour, odour and taste of frankfurters

Abstract The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were produced without herbs or spices. Assessment of colour, odour and taste acceptability of the frankfurters was performed by a panel of five assessors using a quantitative descriptive test, and the results of the ranking test were analysed statistically. When used at the levels of 0.1% and 0.3% in the sausages, savory did not have a negative influence on frankfurter colour, while quantities of 0.5% adversely affected frankfurter colour. Savory in the smaller amounts of 0.1% and 0.3% stimulated development of a pleasant odour and taste in the frankfurters, while 0.5% savory had an undesirable effect on these sensory attributes.