Access to this article is restricted until 12 months after publication by request of the publisher. Restriction lift date: 2019-05-02
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance
| dc.check.date | 2019-05-02 | |
| dc.check.info | Access to this article is restricted until 12 months after publication by request of the publisher | en |
| 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.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.contributor.funder | Irish Government | en |
| dc.date.accessioned | 2018-05-25T13:30:55Z | |
| dc.date.available | 2018-05-25T13:30:55Z | |
| dc.date.issued | 2018-05-02 | |
| dc.date.updated | 2018-05-25T13:22:30Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1016/j.meatsci.2018.04.037 | |
| dc.identifier.endpage | 198 | en |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.journaltitle | Meat Science | en |
| dc.identifier.startpage | 190 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/6195 | |
| dc.identifier.volume | 143 | 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 |
