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dc.contributor.authorConroy, Paula M.
dc.contributor.authorO'Sullivan, Maurice
dc.contributor.authorHamill, Ruth M
dc.contributor.authorKerry, Joseph
dc.date.accessioned2020-06-22T11:21:41Z
dc.date.available2020-06-22T11:21:41Z
dc.date.issued2018-05-02
dc.identifier.citationConroy, P., O'Sullivan, M., Hamill, R. and Kerry, J. Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance. Meat Science, 2018, 143, 190-198. doi: https://dx.doi.org/10.1016/j.meatsci.2018.04.037en_US
dc.identifier.urihttp://hdl.handle.net/11019/2035
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesMeat Science;Vol. 143
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectFat reductionen_US
dc.subjectSalt reductionen_US
dc.subjectSensoryen_US
dc.subjectElderlyen_US
dc.subjectCardiovascular diseaseen_US
dc.titleImpact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptanceen_US
dc.typeArticleen_US
dc.embargo.terms2019-05-02en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.meatsci.2018.04.037
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/F/045en_US
refterms.dateFOA2019-05-02T00:00:00Z


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