# Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking

## TL;DR

This study compares a new ovo-vegetarian sausage with market sausages, finding it has better texture and sensory qualities and higher consumer liking.

## Contribution

The study introduces a novel ovo-vegetarian sausage formulation with enhanced sensory and physicochemical properties compared to existing vegetarian sausages.

## Key findings

- The developed sausage (SO) had higher protein content, lower pH, and a higher a* value compared to other sausages.
- SO received more positive sensory descriptors like 'elastic' and 'soft', leading to higher overall liking and purchase intention.
- Physicochemical properties like pH and color correlated positively with consumer liking and purchase intention.

## Abstract

The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.