Sensory optimisation of salt-reduced corned beef for different consumer segments
Autor: | Ruth M. Hamill, Maurice G. O'Sullivan, Joseph P. Kerry, Paula M. Conroy |
---|---|
Přispěvatelé: | Department of Agriculture, Food and the Marine, 11/F/045 |
Rok vydání: | 2018 |
Předmět: |
Adult
Male Adolescent Biology chemistry.chemical_compound Food Preferences Age 0404 agricultural biotechnology food Age groups Animals Humans Corned beef Food science Lactic Acid Sodium Chloride Dietary Potassium lactate Aged Nutritional content 0402 animal and dairy science food and beverages Age cohorts 04 agricultural and veterinary sciences Consumer Behavior Middle Aged Salt reduction programmes 040401 food science 040201 dairy & animal science food.food Meat Products chemistry Taste Cohort Odorants Potassium Cattle Female Ireland Food Science |
Zdroj: | Meat science. 154 |
ISSN: | 1873-4138 |
Popis: | peer-reviewed 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. |
Databáze: | OpenAIRE |
Externí odkaz: |