JavaScript is disabled for your browser. Some features of this site may not work without it.
The submission of new items to CORA is currently unavailable due to a repository upgrade. For further information, please contact cora@ucc.ie. Thank you for your understanding.
Full text restriction information:No embargo required
Citation:Fellendorf, S. 2016. Development of consumer accepted low salt and low fat traditional Irish processed meats. PhD Thesis, University College Cork.
Irish consumers (n = 1045) were surveyed with respect to their attitudes towards healthier food consumption, particularly in relation to salt and fat reduction. It appears educational campaigns have generally been adopted by respondents, as only a minority were not concerned about their diet; irrespective of age, gender or educational status. Overall, an increase in purchasing salt-reduced food was observed, although fat-reduced food products were already better adopted. This thesis then focused on development of consumer-accepted low salt and low fat Irish traditional processed meats (white pudding, black pudding, corned beef). Salt and fat reductions were carried out by simply reducing salt and fat content without using additives. For that purpose, 25 white and black pudding formulations with varying fat (2.5% - 20% w/w) and sodium (0.2% - 1.0% w/w) contents, and 5 corned beef samples with varied sodium levels (0.2% - 1.0% w/w) were produced in a pilot plant processing facility. White pudding samples containing 15% fat and 0.6% sodium, and black pudding samples containing 0.6% sodium and 10% fat were highly accepted, thereby satisfying the sodium target (0.6%) set by the Food Safety Authority of Ireland (FSAI, 2011). Corned beef samples low in sodium (0.2%, 0.4%) were positively correlated (not significant) to liking of flavour and overall acceptability. For greater reductions in salt and fat different replacer combinations were then added. White pudding formulations containing 10% fat and 0.6% sodium formulated with sodium citrate, as well as the combination of potassium chloride and glycine; black pudding samples with 5% fat and 0.6% sodium containing pectin and a combination of potassium citrate, potassium phosphate and potassium chloride, as well as samples containing 10% fat and 0.4% sodium with waxy maize starch; and accordingly, corned beef containing 0.4% sodium and formulated with potassium lactate and glycine were accepted by assessors.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement