Role of Cooking Practices on Physicochemical and Sensory Properties of Fresh Sausages

This study analyzed the effect of different cooking practices on the physicochemical (cooking loss, pH, proximate composition, mineral content, color, and texture) and sensory characteristics of cooked longanizas. Four cooking methods were tested: an air fryer oven (AF; 15 min at 180°C), a convection air mode oven (HD; 15 min at 180°C), a combi-steam mode oven (HW; 15 min at 180°C), and a saturated steam mode oven (HS; 45 min at 90°C). The cooking loss and pH were significantly higher in HS longanizas. The cooking process affects the composition differently. The HS treatment resulted in the lowest (p < 0.05) moisture and the highest (p < 0.05) fat content, while the AF treatment showed significant sodium content. Cooking methods significantly increased L∗ values, with HD showing the highest (p < 0.05) among the cooked treatments. HS longanizas exhibited the lowest (p < 0.05) Kramer shear force (KSF), likely related to the prolonged cooking time. Regarding sensory aspects, no differences were found among the samples.