o:3362 The effect of sample temperature on sensory quality of caseless sausages — cevap en This study analyzes the impact of the addition of three different types of algae (White Chlorella vulgaris, Himanthalia elongate (sea spaghetti), and Undaria pinnatifida (wakame)) at two concentrations (1.5% and 3%) on the sensory characteristics of caseless sausages (cevap) served at two different temperatures. The aim of this study was to compare the color, smell, taste, texture, juiciness, and overall acceptability of the reheated samples with those served at room temperature. The results show that cevap with wakame had the lowest scores, while white Chlorella had no significant effect on the sensory parameters compared to the control sample. The overall acceptability of the three cevap types was significantly higher when they were served warm than when served cold, while the color, taste, texture, and juiciness parameters were different for one of the tested samples, proving that cevap needs to be served warm. Sensory analysis, Pork meat, Beef meat, Algae 1552099 10.18485/meattech.2023.64.2.71 2023-11-28T07:41:37.957Z 44 yes 46 Čaba Siladji Institute of meat Hygiene and technology The effect of sample temperature on sensory quality of caseless sausages — cevap Vesna Đorđević Institute of Meat Hygiene and Technology person Volker Heinz DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany The effect of sample temperature on sensory quality of caseless sausages — cevap person Nino Terjung Institute of meat hygiene and technology The effect of sample temperature on sensory quality of caseless sausages — cevap person Franzziska Witte DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany The effect of sample temperature on sensory quality of caseless sausages — cevap person Igor Tomašević Institute of meat hygiene and technology The effect of sample temperature on sensory quality of caseless sausages — cevap person 2023-11-03 application/pdf 465426 https://unilib.phaidrabg.rs/o:3362 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 372 376 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03