Peer-Reviewed Journal Details
Mandatory Fields
Conroy, PM;O'Sulliyan, MG;Hamill, RM;Kerry, JP
2019
August
Meat Science
Sensory optimisation of salt-reduced corned beef for different consumer segments
Validated
WOS: 6 ()
Optional Fields
SODIUM-CHLORIDE SUBSTITUTES POTASSIUM LACTATE FAT LEVELS FERMENTED SAUSAGES FUNCTIONAL FOODS VARYING SALT QUALITY TASTE MEAT AGE
154
1
10
The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65-74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (L63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the >= 65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.
OXFORD
0309-1740
10.1016/j.meatsci.2019.03.015
Grant Details