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dc.contributor.authorDelgado-Pando, Gonzalo
dc.contributor.authorAllen, Paul
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorO'Sullivan, Maurice
dc.contributor.authorHamill, Ruth
dc.date.accessioned2020-01-03T10:28:08Z
dc.date.available2020-01-03T10:28:08Z
dc.date.issued2019-05-13
dc.identifier.citationDelgado-Pando G, Allen P, Kerry JP, O'Sullivan MG, Hamill RM. Optimising the acceptability of reduced-salt ham with flavourings using a mixture design. Meat Science 2019, 156, 1-10. doi https://doi.org/10.1016/j.meatsci.2019.05.010.en_US
dc.identifier.urihttp://hdl.handle.net/11019/1843
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objective of this study was to optimise the acceptability of reduced-salt cooked ham containing a mixture of glycine and yeast extract as flavourings by using response surface methodology. Twelve different formulations were prepared with varying levels of salt and the two flavourings, according to a mixture design. The sensory properties were assessed along with the instrumental texture and colour. A multiple factor analysis showed that higher scores in tenderness, saltiness and juiciness were positively correlated, whereas instrumental hardness and chewiness were negatively correlated with acceptability. Response surface plots and optimisation software allowed the inference of two optimised formulations: HO1 with 1.3% salt and yeast extract content of 0.33%; and HO2 with 1.27% salt, 0.2% yeast extract and 0.16% glycine. A panel of 100 consumers found no significant differences in overall acceptability when both were compared to a control (1.63% salt). These results show it is possible to manufacture consumer accepted cooked ham with up to 20% salt reduction.en_US
dc.description.sponsorshipThis work was supported by the Food Institutional Research Measure (FIRM) of the Irish Department of Food, Agriculture and the Marine as part of the project titled “PROSSLOW; Development of consumer accepted low salt and low fat Irish traditional processed meat (Ref: 11F 026)”.
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesMeat Science;Vol. 156
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectMultiple factor analysisen_US
dc.subjectResponse surfaceen_US
dc.subjectMeat producten_US
dc.subjectSalt reductionen_US
dc.titleOptimising the acceptability of reduced-salt ham with flavourings using a mixture designen_US
dc.typeArticleen_US
dc.embargo.terms2020-05-13en_US
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2019.05.010
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11F 026en_US


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