title: Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding.
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).
authors: The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
authors: Susann
authors: S
authors: Fellendorf
authors: The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
authors: Maurice G
authors: MG
authors: O'Sullivan
authors: The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland. Electronic address: joe.kerry@ucc.ie.
authors: Joseph P
authors: JP
authors: Kerry
mesh_terms: D000818:Animals; D003116:Color; D004039:Diet, Sodium-Restricted; D004041:Dietary Fats; D005511:Food Handling / Q000379:methods*; D005518:Food Preferences; D006801:Humans; D007494:Ireland; D008461:Meat Products / Q000032:analysis*; D017673:Sodium Chloride, Dietary; D013314:Stress, Mechanical; D013552:Swine; D013649:Taste
chemical_list: D004041:Dietary Fats; D017673:Sodium Chloride, Dietary
keywords: Fat; Flash profile; Reduction; Salt; Sensory acceptance; Texture profile analysis; White pudding sausage