Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

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dc.contributor.author Conroy, Paula M.
dc.contributor.author O'Sullivan, Maurice G.
dc.contributor.author Hamill, Ruth M.
dc.contributor.author Kerry, Joseph P.
dc.date.accessioned 2018-05-25T13:30:55Z
dc.date.available 2018-05-25T13:30:55Z
dc.date.issued 2018-05-02
dc.identifier.citation Conroy, P. M., O'Sullivan, M. G., Hamill, R. M. and Kerry, J. P. (2018) 'Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance', Meat Science, 143, pp. 190-198. doi: 10.1016/j.meatsci.2018.04.037 en
dc.identifier.volume 143 en
dc.identifier.startpage 190 en
dc.identifier.endpage 198 en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/6195
dc.identifier.doi 10.1016/j.meatsci.2018.04.037
dc.description.abstract The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n = 228): 18–40 yrs., 41–64 yrs. and 65–85 yrs. The 18–40 yr. olds preferred sausages containing 20% fat, 41–64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18–40 yr. olds preferred high salt samples, 41–64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort. There is a need to understand how meat products might be reformulated different age palates. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (The Food Institutional Research Measure(FIRM) and the Department of Agriculture, Food and the Marine (Project Ref: 11/F/045)); Irish Government (under the National Development Plan 2007-2013) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.ispartof Meat4Vitality Project: Enhancement of texture, flavour and nutritional value of meat products for older adults en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0309174017315565
dc.rights © 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Cardiovascular disease en
dc.subject Fat reduction en
dc.subject Salt reduction en
dc.subject Sensory en
dc.subject Elderly en
dc.title Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher en
dc.check.date 2019-05-02
dc.date.updated 2018-05-25T13:22:30Z
dc.description.version Accepted Version en
dc.internal.rssid 439007267
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Irish Government en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress Joe.Kerry@ucc.ie en


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© 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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