Vitamin D-enrichment of sausages by pork offal: is it acceptable to consumers?

Abstract

Offal contains an increased vitamin D concentration compared to lean meat (1) and therefore, as an ingredient, may be an innovative strategy to enrich the vitamin D content of meat products to help address hypovitaminosis D reported globally (2) . However, it is essential that changes in sensory characteristics are minimised to ensure consumer acceptability (3) . This study aimed to 1) investigate vitamin D-enrichment of various pork offal concentrations (0-40%) on the vitamin D content of pork sausages, and; 2) to determine sensory acceptability and consumer perceptions of vitamin D-enriched pork sausages compared to control.Sausages were vitamin D-enriched with various concentrations (5%, 10%, 20%, 30% and 40%) of pork offal (heart, liver and kidney; approx. 33% each) or control (0%). Vitamin D3and 25(OH)D3 (μg/kg), were analysed in cooked offal and sausage samples by LC-MS/MS (4) . Vitamin D activity was calculated as: [vitamin D3 + (25(OH)D3 x 5)] (5) . Sausages were developed from sausage meat, seasoning blend, rusk, water and casing, and frozen prior to sensory evaluation. Consenting adults (n = 50) aged 18-65 years were recruited. Sausages were oven roasted (180°C) until an internal temperature of >75°C was reached. Participants were presented with a trio of sausages (n = 1 vitamin D-enriched; n = 2 control) each randomized by a three-digit code, in an ascending series threshold test, based on the 3-AFC method (6) . Detection and recognition values were determined by best estimate threshold, calculated by geometric mean of the highest offal concentration missed and the next highest offal concentration (%) (7) . Where participants recognised the sample that was different, they were asked to qualitatively describe the difference. Qualitative results were coded, categorised into themes and presented as frequency of participants (%) for each of the offal sausages (5-40%).Theoretical vitamin D-enrichment of sausages resulted in a significant increase in mean ± SD vitamin D activity at 20% (17.0 ± 0.7 μg/kg), 30% (19.0 ± 1.0 μg/kg) and 40% (20.9 ± 1.4 μg/kg) offal compared to control (13.2 ± 0.3 μg/kg); P < 0.05. Sensory evaluation revealed that 40% of participants detected the vitamin D-enriched sausage (5% offal) and 23% of participants recognised the vitamin D-enriched sausage (5% and 7.1% offal). Eight themes were identified from the qualitative responses (seasoned, stronger flavour, harder texture, disliked taste, unidentified, meaty flavour, softer texture and liked taste). Participants reporting disliked taste (22%) and stronger flavour (22%) were greater at 20% compared to 5% offal concentration (4% and 12% respectively).In conclusion, theoretical vitamin D-enrichment (20-40% pork offal) significantly increased vitamin D activity in cooked sausages. Preliminary sensory analysis indicates that consumers are aware of the difference with 5-7.1% offal concentration incorporated and may report the product as unacceptable. Further sensory evaluation, ideally with qualitative research, is required to confirm th...

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

“…Calcidiol exhibits limited biological activity and is further hydroxylated in the kidneys to produce 1,25(OH)2D, the active vitamin D hormone (calcitriol). Consequently, the liver, particularly due to its vitamin D content, is considered a valuable dietary source, notably superior to lean meat [ 210 , 211 , 212 ]. EFSA in 2012 [ 213 ] recommended a daily intake of 100 µg/day of vitamin D for adults.…”