Journal Article


Maurice G O'Sullivan
Ruth M Hamill
J. P. Kerry
Susann Fellendorf


Agriculture & Food Science

descriptive processed meat physicochemical properties g a a shelf life reformulation sensory analysis hedonic

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers (2018)

Abstract The aim of this study was to investigate physicochemical and microbiological properties as well as a sensory (affective and descriptive) driven sodium reduction (0.2 g/100 g - 1.0 g/100 g product) strategy for a cured meat product (corned beef). A second aim was to use the same methodology to further reduce salt, using salt replacers. Significant differences in colour, hardness and cooking loss were measured. Corned beef samples low in sodium (0.2 g/100 g, 0.4 g/100 g) showed reduced (P < 0.05) saltiness perception, but were positively correlated (P > 0.05) to liking of flavour and overall acceptability. Samples formulated with CaCl2, MgCl2 and KCl scored higher (P < 0.01) in saltiness perceptions, but correlated negatively (P > 0.05) to liking of flavour and overall acceptability. However, a sodium reduction in corned beef was determined to be achievable as assessors liked (P < 0.05) the flavour of the sodium reduced corned beef containing 0.4 g/100 g sodium and formulated with potassium lactate and glycine (KLG), even with the noticeable lower salty taste. Sodium reduction in corned beef (packaged under modified atmosphere) did not negatively impact on the microbiological shelf-life.
Collections Ireland -> Teagasc -> Food Programme
Ireland -> Teagasc -> Food Quality & Sensory Science

Full list of authors on original publication

Maurice G O'Sullivan, Ruth M Hamill, J. P. Kerry, Susann Fellendorf

Experts in our system

Maurice G O'Sullivan
University College Cork
Total Publications: 34
Ruth M Hamill
Total Publications: 45
J P Kerry
University College Cork
Total Publications: 130
Susann Fellendorf
University College Cork
Total Publications: 6