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dc.contributor.authorDelgado-Pando, Gonzalo
dc.contributor.authorAllen, Paul
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorHamill, Ruth
dc.date.accessioned2019-08-19T13:26:37Z
dc.date.available2019-08-19T13:26:37Z
dc.date.issued2018-07-26
dc.identifier.citationDelgado-Pando, G., Allen, P., Kerry, J., O'Sullivan, M. and Hamill, R. (2018). Interaction of salt content and processing conditions drives the quality response in streaky rashers. LWT- Food Science and Technology, 97, 632-639. doi: https://dx.doi.org/10.1016/j.lwt.2018.07.052.en_US
dc.identifier.urihttp://hdl.handle.net/11019/1761
dc.descriptionpeer-revieweden_US
dc.description.abstractResponse surface methodology was utilised to explore the relationship between processing conditions, including cooking temperature and drying time, and ingredients in reduced-salt streaky rasher formulations. The goal of this project was to assess the impact of reducing salt content on physicochemical and sensory properties. Salt levels above 2.44 g/100 g did not affect cooking loss. Cooking temperature (240 °C) was negatively correlated with lightness and redness, n-3 fatty acids, and sensory acceptance, and positively correlated with hardness and monounsaturated fatty acids. Salt content was highly correlated with perceived saltiness and both were identified as negative attributes by the sensory panel. Results indicate that optimised reduced-salt streaky rashers with acceptable technological and sensory performance could be achieved under the following conditions: 2 g/100 g salt, 94 min of drying and grilling at 190 °C.en_US
dc.description.sponsorshipThis work was supported by the Irish Food Industry Research Measure (FIRM) as part of the project titled “PROSSLOW; Development of consumer accepted low salt and low fat Irish traditional processed meat products (Ref: 11F 026)”.
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesLWT - Food Science and Technology;Vol. 97
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectBaconen_US
dc.subjectSalt Reductionen_US
dc.subjectResponse surface methodologyen_US
dc.subjectSensoryen_US
dc.subjectMultiple Factor Analysisen_US
dc.titleInteraction of salt content and processing conditions drives the quality response in streaky rashersen_US
dc.typeArticleen_US
dc.embargo.terms2019-07-26en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.lwt.2018.07.052
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11F 026en_US
refterms.dateFOA2019-07-26T00:00:00Z


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