Sensory evaluation of dietary sausages intended for children's nutrition

In recent years, there has been an increased interest in the development of food products with
improved nutritional composition, especially those intended for specific population groups such
as children. The aim of this research was to perform a sensory evaluation of dietary sausages
intended for children's nutrition and to assess their acceptability among consumers. The sensory
analysis was conducted with a panel of 20 respondents, who evaluated the product based on its
organoleptic characteristics. A structured questionnaire was used for the assessment, which
included the parameters’ appearance, color, odor, chewing consistency and general assessment
of the product. The assessment was carried out using a five-point scale. The results of the research
showed that dietary sausages were positively evaluated by the respondents, with most of the
ratings being in the "very good" and "excellent" categories. None of the characteristics analyzed
were evaluated with negative ratings. In addition, most of the respondents expressed a
willingness to pay a higher price for a product with such characteristics.
Based on the results obtained, it can be concluded that dietary sausages intended for child
nutrition show good sensory acceptability and potential for application as an improved meat
product with improved nutritional composition.
Keywords: sausages, nutrition, sensory properties, children, acceptability, meat products