title: Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.
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.
authors.affiliation: The Food Packaging Group School of Food and Nutritional Sciences University College Cork 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 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 Cork Ireland.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
keywords: Black pudding; processed meat; salt and fat reduction; traditional food