Changes in sensory properties of sausages when small amounts of blood replace meat

Changes in the sensory properties (colour, flavour and texture) of Frankfurter‐type sausages have been evaluated when small amounts of blood, 0–50 g kg−1 of the total recipe, are substituted for meat. Smaller amounts of blood (˜ 2%) improve the total impression of colour and meat taste when compared with a reference sample (no blood added). A core temperature of 78°C for 5 min was used to denature haemoglobin completely, otherwise off‐flavour (blood‐taste) and colour problems prevail. When adding blood a dark colour and off‐flavour seem to be the most critical parameters with respect to acceptability.