Interaction of salt content and processing conditions drives the quality response in streaky rashers

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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, Irelanden
dc.date.accessioned2022-07-19T14:34:26Z
dc.date.available2022-07-19T14:34:26Z
dc.date.issued2019-02-08
dc.date.updated2022-07-14T14:01:37Z
dc.description.abstractResponse surface methodology was utilised to explore the relationship between processing conditions, including cooking temperature and drying time, and ingredients in reduced-salt streaky rasher formulations. The goal of this project was to assess the impact of reducing salt content on physicochemical and sensory properties. Salt levels above 2.44 g/100 g did not affect cooking loss. Cooking temperature (240 degrees C) was negatively correlated with lightness and redness, n-3 fatty acids, and sensory acceptance, and positively correlated with hardness and monounsaturated fatty acids. Salt content was highly correlated with perceived saltiness and both were identified as negative attributes by the sensory panel. Results indicate that optimised reduced-salt streaky rashers with acceptable technological and sensory performance could be achieved under the following conditions: 2 g/100 g salt, 94 min of drying and grilling at 190 degrees C.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure project 14F881)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. (2018) 'Interaction of salt content and processing conditions drives the quality response in streaky rashers', LWT - Food Science and Technology, 97, pp. 632-639. doi: 10.1016/j.lwt.2018.07.052en
dc.identifier.doi10.1016/j.lwt.2018.07.052en
dc.identifier.endpage639en
dc.identifier.issn0023-6438
dc.identifier.journaltitleLWT - Food Science and Technologyen
dc.identifier.startpage632en
dc.identifier.urihttps://hdl.handle.net/10468/13378
dc.identifier.volume97en
dc.language.isoenen
dc.publisherElsevier Ltd.en
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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSalt reductionen
dc.subjectBaconen
dc.subjectResponse surface methodologyen
dc.subjectSensoryen
dc.subjectMultiple factor analysisen
dc.titleInteraction of salt content and processing conditions drives the quality response in streaky rashersen
dc.typeArticle (peer-reviewed)en
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