Sensory Quality of Salt Reduced Corned Beefs Formulated with Salt Replacers

S. Fellendorf; R.M. Hamill; J.P. Kerry; M.G. O’Sullivan

Sensory Quality of Salt Reduced Corned Beefs Formulated with Salt Replacers

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Fellendorf

S. Fellendorf ¹The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland

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R.M. Hamill

R.M. Hamill ²Teagasc Food Research Centre, Ashtown, Castleknock, Dublin 15, Ireland; maurice.osullivan@ucc.ie

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J.P. Kerry

J.P. Kerry ¹The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland

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, and

M.G. O’Sullivan

M.G. O’Sullivan ¹The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland

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Type:: Chapter

Pages:: 959–960

DOI:: https://doi.org/10.3920/9789086868605_430

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The aim of this study was to investigate the impact of varying sodium levels (0.2-1.0%) and salt replacers in corned beef on sensory properties. Samples formulated with CaCl₂, MgCl₂ and KCl scored higher (P<0.01) in saltiness perceptions, but correlated negatively (P>0.05) to liking of flavour and overall acceptability. However, a sodium reduction of 60% in corned beef was determined to be achievable as assessors liked (P<0.05) the flavour of the sodium reduced corned beef containing 0.4% sodium and formulated with potassium lactate and glycine (KLG), even with the noticeable lower salty taste.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Sensory Quality of Salt Reduced Corned Beefs Formulated with Salt Replacers

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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