Interaction of salt content and processing conditions drives the quality response in streaky rashers
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Accepted Version
Date
2019-02-08
Authors
Delgado-Pando, Gonzalo
Allen, Paul
Kerry, Joseph P.
O'Sullivan, Maurice G.
Hamill, Ruth M.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd.
Published Version
Abstract
Response surface methodology was utilised to explore the relationship between processing conditions, including cooking temperature and drying time, and ingredients in reduced-salt streaky rasher formulations. The goal of this project was to assess the impact of reducing salt content on physicochemical and sensory properties. Salt levels above 2.44 g/100 g did not affect cooking loss. Cooking temperature (240 degrees C) was negatively correlated with lightness and redness, n-3 fatty acids, and sensory acceptance, and positively correlated with hardness and monounsaturated fatty acids. Salt content was highly correlated with perceived saltiness and both were identified as negative attributes by the sensory panel. Results indicate that optimised reduced-salt streaky rashers with acceptable technological and sensory performance could be achieved under the following conditions: 2 g/100 g salt, 94 min of drying and grilling at 190 degrees C.
Description
Keywords
Salt reduction , Bacon , Response surface methodology , Sensory , Multiple factor analysis
Citation
Delgado-Pando, G., Allen, P., Kerry, J. P., O'Sullivan, M. G. and Hamill, R. M. (2018) 'Interaction of salt content and processing conditions drives the quality response in streaky rashers', LWT - Food Science and Technology, 97, pp. 632-639. doi: 10.1016/j.lwt.2018.07.052