Journal Article


Ruth M Hamill
Maurice G. O’Sullivan
J. P. Kerry
Paul Allen
Gonzalo Delgado-Pando


Agriculture & Food Science

salt reduction fatty acids monounsaturated bacon sensory response surface methodology physicochemical properties content interaction multiple factor analysis

Interaction of salt content and processing conditions drives the quality response in streaky rashers (2018)

Abstract Response 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 °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 °C.
Collections Ireland -> Teagasc -> Food Programme
Ireland -> Teagasc -> Food Quality & Sensory Science

Full list of authors on original publication

Ruth M Hamill, Maurice G. O’Sullivan, J. P. Kerry, Paul Allen, Gonzalo Delgado-Pando

Experts in our system

Ruth M Hamill
Total Publications: 45
Maurice G. O’Sullivan
Total Publications: 3
J P Kerry
University College Cork
Total Publications: 130
Paul Allen
Total Publications: 85