Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding
Loading...
Files
Published Version
Date
2017-03
Authors
Fellendorf, Susann
O'Sullivan, Maurice G.
Kerry, Joseph P.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Published Version
Abstract
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty-five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6–1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable
Description
Keywords
Black pudding , Traditional food , Processed meat , Salt and fat reduction
Citation
Fellendorf, S., O'Sullivan, M. G. and Kerry, J. P. (2017) 'Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding', Food Science & Nutrition, 5(2), pp. 273-284. doi: 10.1002/fsn3.390