• 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.
    • Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

      Delgado-Pando, Gonzalo; Allen, Paul; Kerry, Joseph P.; O'Sullivan, Maurice; Hamill, Ruth; Department of Agriculture, Food and the Marine; 11F 026 (Elsevier, 2019-05-13)
      The 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.
    • Salt content and minimum acceptable levels in whole-muscle cured meat products

      Delgado-Pando, Gonzalo; Fischer, Estelle; Allen, Paul; Kerry, Joesph; O'Sullivan, Maurice; Hamill, Ruth; Department of Agriculture, Food and the Marine; 11F 026 (Elsevier, 2018-02-01)
      Reported salt levels in whole-muscle cured meat products differ substantially within and among European countries, providing substantial scope for salt reduction across this sector. The objective of this study was to identify the minimum acceptable salt levels in typical whole-muscle cured products in terms of physicochemical, microbial and sensorial properties. Salt levels in a small selection of commercial Irish meat products were determined to establish a baseline for reduction. Subsequently, eight different back bacon rasher and cooked ham products were produced with varying levels of salt: 2.9%, 2.5%, 2% and 1.5% for bacon, and 2%, 1.6%, 1.0% and 0.8% for ham. Salt reduction produced products with significantly harder texture and higher microbial counts, with no difference in the colour and affecting the sensory properties. Nonetheless, salt reduction proved to be feasible to levels of 34% and 19% in bacon and ham products, respectively, compared to baseline.