Development of Northern Thai Sausage with spicy minced pork salad flavor

Abstract

The objectives of this research were to develop the Northern Thai Sausage with, spicy minced pork salad flavor and study consumer acceptance Completed Randomized Design (CRD) was conducted. The Laab Chilli Powdercontents were by varied 0.65%, 1.30% and 1.95% by weight of all raw materials. The fifty panelists were evaluated all of the sensory properties by using 5 - point hedonic scale. The results showed that the optimum content of Laab chilli powder in the Northern Thai sausage product was 1 .95% by weight of all raw materials. All of the sensory attribute scores of this formula were like very much (4.81). In addition, the sensory attributes include color, flavor, texture and taste were just about right (>70%). In addition, the Northern Thai sausage with, spicy minced pork salad flavor showed the highest overall liking score compared to the control formula, which the product average is 4 .18, which is in the level of very like and the developed product is acceptable to consumers.