Journal Article


Joseph P Kerry
Maurice G O'Sullivan
Susann Fellendorf


Agriculture & Food Science

ireland salt fat fat reduction physicochemical properties physicochemical analyses food safety sensory quality

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. (2015)

Abstract Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty-five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6-1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.
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

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