title: Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings.
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.
authors.affiliation: The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Susann
authors.initials: S
authors.lastname: Fellendorf
authors.affiliation: The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Maurice G
authors.initials: MG
authors.lastname: O'Sullivan
authors.affiliation: The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland. Electronic address: joe.kerry@ucc.ie.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D002266:Carboxymethylcellulose Sodium; D044723:Chondrus; D002951:Citrates; D005223:Fats / Q000737:chemistry*; D005503:Food Additives; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D005998:Glycine; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D010368:Pectins; D010710:Phosphates; D011189:Potassium Chloride; D019357:Potassium Citrate; D017680:Potassium Compounds; D012624:Seaweed; D012677:Sensation; D012965:Sodium Chloride / Q000737:chemistry*; D000077559:Sodium Citrate; D013649:Taste
chemical_list: D002951:Citrates; D005223:Fats; D005503:Food Additives; D010710:Phosphates; D017680:Potassium Compounds; D000077559:Sodium Citrate; D012965:Sodium Chloride; D011189:Potassium Chloride; D010368:Pectins; C013216:potassium phosphate; D019357:Potassium Citrate; D002266:Carboxymethylcellulose Sodium; D005998:Glycine
keywords: Assessor sensory; Black pudding; Fat; Reduction; Replacer; Salt; Texture profile analysis