Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

Abstract

Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty‐five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6–1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.

Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

“…The lower moisture content was observed for the black pudding made with pollen and the higher values for the black pudding made with pollen extract. Our values are lower than those observed by Fellendorf et al (Fellendorf et al, 2017) that studied black puddings usually consumed in Ireland and the United Kingdom. Differences can however be due to the distinct list of ingredients among the formulations.…”

“…However, all black pudding are based on pork blood as its main raw material. In this case, the raw material is considered an important source of nutrients because meat derived products contain high amounts of proteins, vitamins (A, B12, and folic acid), essential minerals such as iron, zinc and selenium (Fellendorf, O'Sullivan, & Kerry, 2017). In addition, the blood also provides an important source of proteins and lysine (Fellendorf et al, 2017).…”

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

“…On the basis that the processed is responsible for a relevant part of the average daily sodium intake by consumers, the meat processing industry is trying to develop low-salt meat products to address consumer concerns and adhere to health recommendations. Already, different strategies have been attempted to achieve this objective including: reducing the total amount of salt or by (partly) substitution of sodium chloride with potassium, magnesium and calcium chloride, glutamate, glycine and potassium lactate (Aaslyng, Vestergaard, & Koch, 2014; M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT Aliño, Grau, Toldrá, & Barat, 2010a;Aliño, Grau, Toldrá, Blesa, et al, 2010b;Fellendorf, O'Sullivan, & Kerry, 2015, ;Fellendorf, O'Sullivan, & Kerry, 2016abc;Fellendorf, O'Sullivan, & Kerry, 2017;Gou, Guerrero, Gelabert, & Arnau, 1996;Guàrdia, Guerrero, Gelabert, Gou, & Arnau, 2008;Tobin, O'Sullivan, Hamill, & Kerry, 2012ab, Tobin, O'Sullivan, Hamill, & Kerry, 2013. The most efficient outcome is the substitution of sodium by potassium to simultaneously increase potassium intake.…”

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

“…Health aspects of certain meal are getting priority over shelf life and nutritional profile [26]. Dealing with issues concerning salt consumption is also important due to the fact that salty foods belong to the group of foods toward which consumers can develop addictive tendencies [27].…”