Peer-Reviewed Journal Details
Mandatory Fields
Fellendorf, S;Kerry, JP;Hamill, RM;O'Sullivan, MG
2018
June
Food Science And Technology-Lebensmittel-Wissenschaft & Technologie
Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers
Validated
WOS: 20 ()
Optional Fields
FAT LEVELS FERMENTED SAUSAGES SODIUM-CHLORIDE VARYING SALT QUALITY CHARACTERISTICS INGREDIENT REPLACERS POTASSIUM LACTATE MEAT PATTIES NACL
92
584
592
The aim of this study was to investigate physicochemical and microbiological properties as well as a sensory (affective and descriptive) driven sodium reduction (0.2 g/100 g - 1.0 g/100 g product) strategy for a cured meat product (corned beef). A second aim was to use the same methodology to further reduce salt, using salt replacers. Significant differences in colour, hardness and cooking loss were measured. Corned beef samples low in sodium (0.2 g/100 g, 0.4 g/100 g) showed reduced (P < 0.05) saltiness perception, but were positively correlated (P > 0.05) to liking of flavour and overall acceptability. Samples formulated with CaCl2, MgCl2 and KCl scored higher (P < 0.01) in saltiness perceptions, but correlated negatively (P > 0.05) to liking of flavour and overall acceptability. However, a sodium reduction in corned beef was determined to be achievable as assessors liked < 0.05) the flavour of the sodium reduced corned beef containing 0.4 g/100 g sodium and formulated with potassium lactate and glycine (KLG), even with the noticeable lower salty taste. Sodium reduction in corned beef (packaged under modified atmosphere) did not negatively impact on the microbiological shelf-life.
AMSTERDAM
0023-6438
10.1016/j.lwt.2018.03.001
Grant Details