Development of consumer accepted low salt and low fat traditional Irish processed meats

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dc.contributor.advisor Kerry, Joseph P. en
dc.contributor.advisor O'Sullivan, Maurice en Fellendorf, Susann 2017-03-28T12:05:11Z 2017-03-28T12:05:11Z 2016 2016
dc.identifier.citation Fellendorf, S. 2016. Development of consumer accepted low salt and low fat traditional Irish processed meats. PhD Thesis, University College Cork. en
dc.identifier.endpage 219 en
dc.description.abstract 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. en
dc.description.sponsorship Food Institutional Research Measure (PROSSLOW Ref:11F026) en
dc.format.mimetype application/pdf en
dc.language English en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2016, Susann Fellendorf. en
dc.rights.uri en
dc.subject Health and diet en
dc.subject Consumer survey en
dc.subject Traditional Irish processed meat products en
dc.subject White pudding en
dc.subject Black pudding en
dc.subject Corned beef en
dc.subject Sensory evaluation en
dc.subject Salt reduction en
dc.subject Fat reduction en
dc.subject Physicochemical analyses en
dc.subject Microbiological analyses en
dc.subject Vacuum packaging en
dc.subject Modified atmosphere packaging en
dc.subject Ingredient replacer en
dc.title Development of consumer accepted low salt and low fat traditional Irish processed meats en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Food Institutional Research Measure en
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
dc.internal.conferring Autumn 2016 en

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© 2016, Susann Fellendorf. Except where otherwise noted, this item's license is described as © 2016, Susann Fellendorf.
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