THE EFFECT OF NATURAL COLORANT ON THE SENSORY CHARACTERISTICS OF FISH SAUSAGES
Abstract
This article presents the results of a study on the effect of natural beetroot dye on the sensory characteristics of fish sausages, with the aim of developing safe and competitive fish products using natural ingredients. The relevance of this work stems from the need to improve traditional fish sausage production technologies by identifying natural components that provide attractive organoleptic properties to the finished product and serve as an alternative to synthetic food additives, particularly sodium nitrite. The aim of the study was to determine the effect of natural beetroot dye on the sensory profile of fish sausages and to justify its use in recipes. During the research, recipes for experimental fish sausage samples with varying dosages of natural beetroot dye were developed, and a comprehensive sensory evaluation was conducted based on appearance, color intensity and uniformity, taste, aroma, texture, juiciness, and overall consumer perception. Based on a profile analysis, patterns were identified regarding the influence of the studied ingredient on the formation of the flavor and organoleptic characteristics of the finished product. The scientific novelty of the obtained results lies in substantiating the technological feasibility of using natural beetroot dye in the production of fish sausages and determining its effect on the formation of color, flavor and aroma profile, and texture properties of the product. It has been determined that adding a natural dye improves the visual perception of the finished product, ensures a more pronounced, uniform pink color, and positively affects the harmony of the sensory profile. The practical significance of this work lies in the possibility of using natural beetroot dye as a promising formulation component in the production of fish sausages for the purpose of partially or completely replacing sodium nitrite. Based on the results of the studies, it was found that sample 2 exhibited the most balanced sensory characteristics and can be recommended for further implementation in production practice.
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