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Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance
Meat Science ( IF 7.1 ) Pub Date : 2018-05-02
Paula M. Conroy, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry

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.



中文翻译:

在不同年龄段的人群中对盐和脂肪减少的传统爱尔兰早餐香肠的物理和感官特性的影响

研究了传统早餐香肠中各种盐和脂肪含量的特性。产生的香肠脂肪含量为:30%,20%和15%。用豌豆提取物代替脂肪。所使用的盐含量为:2.5%,1.1%和0.0%。使用的还原钠盐比标准盐少含45%的钠。对消费者(n = 228)进行了感官分析:18–40岁,41–64岁。和65-85岁。18-40年。老年人偏爱41-64岁的,含20%脂肪的香肠。老年人偏爱含15%脂肪的香肠,65岁以上年龄段偏爱含30%脂肪的香肠。18-40年。老年人偏爱高盐样品(41-64岁)。老年人不表现出对盐的偏爱,而65岁以上年龄组则偏爱高盐香肠。对于年轻的队列,发现香肠配方的选择受质地的影响,针对中年人群的口味,以及年龄最久的人群的视觉效果。有必要了解如何在不同年龄的味觉中重新配制肉制品。

更新日期:2018-05-03
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