Journal Article


Joseph P Kerry
Ruth M Hamill
Maurice G O'Sullivan
Brian D Tobin


Agriculture & Food Science

fat sensory quality texture analysis salt variation sausages pork salt reduction

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. (2012)

Abstract The sensory and physiochemical properties of sausages with varying fat and salt levels were investigated. Twenty eight sausages were produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Sausages were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25), evaluated each product in duplicate for colour, texture, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Lowering fat produced products which consumers rated as less dark in colour, tougher, less juicy and taste less salty than higher fat products. However, no significant preferred sample was found amongst consumers. Salt reduction in products produced sausages which consumers rated as paler in colour, more tender and with greater meat flavour than higher salt containing products. The sausages containing 1.4% and 1.0% salt were significantly (P<0.01) found to be more acceptable to consumers than other salt levels.
Collections Ireland -> University College Cork -> PubMed

Full list of authors on original publication

Joseph P Kerry, Ruth M Hamill, Maurice G O'Sullivan, Brian D Tobin

Experts in our system

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