Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding
| dc.contributor.author | Fellendorf, Susann | |
| dc.contributor.author | O'Sullivan, Maurice G. | |
| dc.contributor.author | Kerry, Joseph P. | |
| dc.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.date.accessioned | 2017-04-03T15:39:57Z | |
| dc.date.available | 2017-04-03T15:39:57Z | |
| dc.date.issued | 2017-03 | |
| dc.date.updated | 2017-04-03T15:32:46Z | |
| dc.description.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 | en |
| dc.description.sponsorship | Department of Agriculture, Food and the Marine (Irish Food Industry Research Measure (FIRM) as part of the project titled “PROSSLOW; Development of assessor accepted low salt and low fat Irish traditional processed meat (Ref: 11 F 026)) | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Published Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.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 | en |
| dc.identifier.doi | 10.1002/fsn3.390 | |
| dc.identifier.endpage | 284 | en |
| dc.identifier.issn | 2048-7177 | |
| dc.identifier.issued | 2 | en |
| dc.identifier.journaltitle | Food Science & Nutrition | en |
| dc.identifier.startpage | 273 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/3854 | |
| dc.identifier.volume | 5 | en |
| dc.language.iso | en | en |
| dc.publisher | Wiley | en |
| dc.relation.uri | http://onlinelibrary.wiley.com/doi/10.1002/fsn3.390/abstract | |
| dc.rights | © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. | en |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject | Black pudding | en |
| dc.subject | Traditional food | en |
| dc.subject | Processed meat | en |
| dc.subject | Salt and fat reduction | en |
| dc.title | Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding | en |
| dc.type | Article (peer-reviewed) | en |
