Peer-Reviewed Journal Details
Mandatory Fields
Fellendorf, Susann,O'Sullivan, Maurice G.,Kerry, Joseph P.
2017
Food Science & Nutrition
Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding
Validated
WOS: 17 ()
Optional Fields
Black pudding Traditional food Processed meat Salt and fat reduction
5
2
273
284
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty-five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.61.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P<0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.
2048-7177
http://dx.doi.org/10.1002/fsn3.390
10.1002/fsn3.390
Grant Details