Interaction of salt content and processing conditions drives the quality response in streaky rashers
2018
Delgado-Pando, Gonzalo | Allen, Paul | Kerry, Joe P. | O'Sullivan, Maurice G. | Hamill, Ruth M. | Agriculture and Food Development Authority (Ireland)
Response 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.
显示更多 [+] 显示较少 [-]This 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)”.
显示更多 [+] 显示较少 [-]Peer reviewed
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