Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

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dc.contributor.authorDelgado-Pando, Gonzalo
dc.contributor.authorAllen, Paul
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorHamill, Ruth M.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Ireland
dc.date.accessioned2024-01-17T14:37:28Z
dc.date.available2024-01-17T14:37:28Z
dc.date.issued2019
dc.description.abstractThe objective of this study was to optimise the acceptability of reduced-salt cooked ham containing a mixture of glycine and yeast extract as flavourings by using response surface methodology. Twelve different formulations were prepared with varying levels of salt and the two flavourings, according to a mixture design. The sensory properties were assessed along with the instrumental texture and colour. A multiple factor analysis showed that higher scores in tenderness, saltiness and juiciness were positively correlated, whereas instrumental hardness and chewiness were negatively correlated with acceptability. Response surface plots and optimisation software allowed the inference of two optimised formulations: HO1 with 1.3% salt and yeast extract content of 0.33%; and HO2 with 1.27% salt, 0.2% yeast extract and 0.16% glycine. A panel of 100 consumers found no significant differences in overall acceptability when both were compared to a control (1.63% salt). These results show it is possible to manufacture consumer accepted cooked ham with up to 20% salt reduction. © 2019en
dc.description.sponsorshipDepartment of Food, Agriculture and the Marine, Ireland (PROSSLOW; Development of consumer accepted low salt and low fat Irish traditional processed meat (Ref: 11F 026))en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDelgado-Pando, G., Allen, P., Kerry, J. P., O'Sullivan, M. G. and Hamill, R. M. (2019) 'Optimising the acceptability of reduced-salt ham with flavourings using a mixture design', Meat science, 156, pp.1-10. https://doi.org/10.1016/j.meatsci.2019.05.010en
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2019.05.010
dc.identifier.endpage10
dc.identifier.issn3091740
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/15402
dc.identifier.volume156
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectMeat producten
dc.subjectMultiple factor analysisen
dc.subjectResponse surfaceen
dc.subjectSalt reductionen
dc.titleOptimising the acceptability of reduced-salt ham with flavourings using a mixture designen
dc.typeArticle (peer-reviewed)en
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