Peer-Reviewed Journal Details
Mandatory Fields
Fellendorf, S;O'Sullivan, MG;Kerry, JP
2016
December
European Food Research and Technology
Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings
Validated
WOS: 11 ()
Optional Fields
MEAT-PRODUCTS CARBOXYMETHYL CELLULOSE SODIUM-CHLORIDE BEEF PATTIES VARYING SALT FRANKFURTERS SAUSAGES REDUCTION SUBSTITUTES CONSUMPTION
242
2105
2118
White pudding, popular in Europe and America, is a processed meat product containing generally pork meat, fat, seasonings, bread, oatmeal and other cereal grains. To achieve highly accepted low-sodium and low-fat white puddings, 22 formulations comprised of two different fat (10, 5 %) and sodium (0.6, 0.4 %) levels and containing 11 different ingredient replacers were produced. Compositional, texture and sensory analyses were conducted. Adding replacers to low-sodium and low-fat white puddings showed a range of effects on sensory and physicochemical properties. Two formulations containing 10 % fat and 0.6 % sodium formulated with sodium citrate, as well as the combination of potassium chloride and glycine, were found to have overall acceptance (P < 0.05) by assessors. These samples showed higher (P < 0.05) hardness values, scored lower (P < 0.05) in fatness perception and higher (P < 0.05) in spiciness perception. Hence, the recommended sodium target level of 0.6 % set by the Food Safety Authority of Ireland 2016 was achieved for white pudding products, in addition to a significant reduction in fat level from commercial levels, without causing negative sensory attributes.
NEW YORK
1438-2377
10.1007/s00217-016-2707-z
Grant Details