Journal Article


Joseph P Kerry
Maurice G O'Sullivan
Susann Fellendorf


Agriculture & Food Science

salt fat ireland food safety fat content texture analysis physicochemical properties sensory quality

Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding. (2014)

Abstract Twenty-five white pudding formulations were produced with varying fat contents (20%, 15%, 10%, 5%, 2.5% w/w) and varying sodium contents (1.0%, 0.8%, 0.6%, 0.4%, 0.2% w/w). Compositional analysis, cooking loss, colour and texture profile analysis were determined. Sensory acceptance testing using untrained assessors (n=25-30) was performed in duplicate on products for liking of appearance, flavour, texture, colour and overall acceptability, followed by ranking descriptive analysis using the descriptors grain quantity, fatness, spiciness, saltiness, juiciness, toughness and off-flavour. Puddings containing higher sodium levels (1.0%, 0.8%) were the most accepted, with the exception of those with the lowest fat content. Lower fat and salt puddings were tougher, less juicy, less spicy, lighter and had a more intense yellow colour (P<0.05). However, the pudding sample containing 15% fat and 0.6% sodium was highly accepted (P<0.05), thereby satisfying the sodium target (0.6%) set by the Food Safety Authority of Ireland (FSAI, 2011).
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Full list of authors on original publication

Joseph P Kerry, Maurice G O'Sullivan, Susann Fellendorf

Experts in our system

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