• Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

      Conroy, Paula M.; O'Sullivan, Maurice; Hamill, Ruth; Kerry, Joseph; Department of Agriculture, Food and the Marine; 11/F/045 (Elsevier, 2018-05-02)
      The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n = 228): 18–40 yrs., 41–64 yrs. and 65–85 yrs. The 18–40 yr. olds preferred sausages containing 20% fat, 41–64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18–40 yr. olds preferred high salt samples, 41–64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort. There is a need to understand how meat products might be reformulated different age palates.
    • Sensory optimisation of salt-reduced corned beef for different consumer segments

      Conroy, Paula M.; O'Sullivan, Maurice; Hamill, Ruth; Kerry, Joseph; Department of Agriculture, Food and the Marine; 11/F/045 (Elsevier, 2019-03-21)
      The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65–74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (1.63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the ≥65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.