This document summarizes the results of testing different batches of headcheese using various methods. Three productions of headcheese were examined for nutritional composition, sensory analysis, and instrumental analysis. The nutritional composition was consistent across batches. The first batch passed sensory evaluation while the second was medium and the third was good. Instrumental analysis found that batches with better sensory quality had tougher, more flexible structures while inferior batches were softer and more plastic. Overall, the results indicated the headcheese had uniform quality across productions.

1. HEADCHEESE CLASSIFICATION OF
DIFFERENT APPROACHES
Mária Kollár
Food Engineer
Consultant:
Bara Tamásné Dr. Herczegh Ottilia
College Professor

2. Objective
• obtain information on the products
from the workshop on the quality of
teaching and quality change
between runs,
• the instrumental herd test the
applicability of the test product.

3. The product qualification was examined by
the following methods:
• nutritional composition
-moisture, fat, protein, salt
• standard sensory analysis
-BS(MSZ)
• instrumental herd test (QTS 25)
The investigations were carried out three
production, production per two sample.

4. Result of sensory evaluation
• 1. producton: passed
− Flavor, texture
• 2. producton: medium
− Color, structure, foreign elements
• 3. producton: good

5. 0
10
20
30
40
50
60
70
1.product 2.product 3.product
Moisture 1. sample Moisture 2. sample Fat content 1.sample Fat content 2.sample
Proetein content 1.sample Proetein content 2.sample Salinity 1.sample Salinity 2.sample
The results of the examination of nutritional
ingredients
Nutritional composition not only meet the requirements of the standard, but
relatively narrow range of values changed, which indicated a uniform quality​​ .

6. Stock Assessment
Parameters:
−13 11
Correlation analizys
•Hardness, water-binding
capacity (WBC)
Load v Time
-500
0
500
1000
1500
2000
2500
3000
3500
0 10 20 30 40 50 60
Time (s)
Load(g)
1_ 5.qdf
Marker 1
Time:
Dist:
Load:
Marker 2
Time:
Dist:
Load:
Difference
Time:
Dist:
Load:
1 2 3 4 5 6
level of DSAJT.kod
1500
2000
2500
1 2 3 4 5 6
level of DSAJT.kod
1500
2000
2500
3000
3500
4000
4500
5000
5500
6000
DSAJT.Hard
95 % LSD
Intervals for Factor Means
1 2 3 4 5 6
level of DSAJT.kod
0.74
0.78
0.82
0.86
0.9
DSAJT.Coh
95 % LSD
Intervals for Factor Means

7. Stock Assessment
• good quality product characterized by tough
flexible structure,
• goods of inferior sensory quality categories are
softer, perhaps more plastic.

9. Hardness, WBC

10. Hardness, WBC