Type

Journal Article

Authors

Joseph P Kerry
Maurice G O'Sullivan
Susann Fellendorf

Subjects

Agriculture & Food Science

Topics
potassium chloride reduced salt food safety physicochemical analyses reduced fat physicochemical properties sensory quality fat replacers

Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings. (2015)

Abstract Twenty-two black puddings possessing different fat (10%, 5%) and sodium (0.6%, 0.4%) levels were used as base formulations for 11 different salt and fat replacers. Compositional, physicochemical and sensory analyses were conducted. Black pudding samples with 5% fat and 0.6% sodium containing potassium chloride (KCl), potassium chloride and glycine mixture (KClG), and seaweed, respectively, and 10% fat and 0.4% sodium containing carrageen were rated higher (P<0.05) for spiciness and saltiness. Samples with 10% fat and 0.4% sodium containing KClG were rated positively (P<0.05) to fatness. Samples with 5% fat and 0.6% sodium containing pectin and a combination of potassium citrate, potassium phosphate and potassium chloride (KCPCl), as well as samples containing 10% fat and 0.4% sodium with waxy maize starch (WMS) were liked (P<0.05) for flavor and overall acceptance. The Food Safety Authority of Ireland (FSAI) recommends a sodium target level of 0.6% and an even lower sodium level (0.4%) was achieved.
Collections Ireland -> University College Cork -> PubMed

Full list of authors on original publication

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

Experts in our system

1
J P Kerry
University College Cork
Total Publications: 130
 
2
Maurice G O'Sullivan
University College Cork
Total Publications: 34
 
3
Susann Fellendorf
University College Cork
Total Publications: 6